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Wacky Mac and Cheese

by Lesley Rubinoff
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WOW! Talk about mac and cheese. This recipe is honestly amazing, and can become addicting. Obviously dairy and egg free as it’s vegan! Keeping it healthy, I recommend a gluten free pasta, brown rice pasta or kamut. However, choose what works best for you.

What You Need 

  • 1-1/4 C raw cashews
  • 1/2 C nutritional yeast
  • 2 tsp onion powder
  • 1 to 2 tsp salt, to taste
  • 1 tsp garlic powder
  • 1/8 tsp white pepper
  • 3-1/2 C nondairy milk
  • 3 Tbs cornstarch
  • 1/2 C canola oil
  • 1/4 C light (yellow or white) miso
  • 2 Tbs lemon juice
  • You may add a pinch of turmeric to get the yellow look.

What You Do

  • Add cashews to a food processor
  • Finely grind the cashews but don’t let them turn in to a paste.
  • Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse to blend in the spices
  • In a saucepan, combine milk, cornstarch and oil.
  • Bring to a simmer over high heat.
  •  Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
  • Add the milk mixture to the cashew mixture and process until smooth and creamy.
  • Add the lemon juice
  • Pour the sauce over your cooked pasta

*You can also bake it in the oven for a crispy browned version. Preheat oven to 325 and place macaroni mixture in a 9″x13″ dish. Cover and bake 20 minutes.  You can uncover and sprinkle with your own breadcrumbs  and continue baking, uncovered, for 15-25 minutes until topping is golden brown.

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