Notice: Undefined variable: post_id in /home/pinkandbluemag/public_html/wp-content/themes/pnb/single.php on line 16

Notice: Use of undefined constant ID - assumed 'ID' in /home/pinkandbluemag/public_html/wp-content/themes/pnb/lqm/inc/include-common.php on line 124

Wacky Mac and Cheese

by Lesley Rubinoff
Share on Pinterest
There are no images.

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.

Share on Pinterest
There are no images.

Agree? Disagree? JOIN IN