Everyone loves a big bowl of creamy noodles, don’t they? I can’t think of a better comfort food. Since becoming vegan I never thought I’d have something like this again. But then I encountered this recipe, thanks to Colleen Patrick-Goudreau and her book called The 30-Day Vegan Challenge. This recipe makes me do a happy dance!
Creamy Mac and Cheese
1 ¼ cups raw cashews
½ cup nutritional yeast
2 teaspoons onion powder
1-2 teaspoons salt (to taste)
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 ½ cups nondairy milk (I used unsweetened Almond milk)
3 tablespoons of a thickener such as cornstarch (this is what I used) or kudzu root
½ cup canola oil (I used 1/4 coconut oil, 1/4 canola)
¼ cup light (yellow or white) miso paste – get this in the Asian section of your grocery store, it’s a soybean paste
2 tablespoons freshly squeezed lemon juice (around 1 lemon)
12-16 ounces elbow macaroni, cooked (I used brown rice macaroni)
Add the cashews to the large bowl of the food processor, and using the pulse button, finely grind the cashews. Don’t allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.
Combine the milk, corn starch, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to low-medium, cover, and simmer, stirring occasionally for 10 minutes or until the cornstarch is dissolved.
With the food processor running, gradually add the milk-oil mixture to the cashew/nutritional yeast mixture. Blend for 2 minutes or until very smooth and creamy. Next, blend in the miso and lemon juice.
Combine the cheese with cooked macaroni and serve. If you have leftover sauce you can pour it over broccoli or cauliflower (or whatever else you want to sauce up!).
Any vegan or otherwise must try this! It delicious, and of course, way healthier than any chemical filled processed box of KD crap you buy at the store.