Creamy Macaroni And Cashew Cheese

When I first saw Creamy Macaroni And Cashew Cheese on Epicurean Vegan, I think I drooled a little. Okay, a lot!

Creamy Macaroni and Cashew Cheese ~ Hooked and Happy

And then, after I had Lauren, I got to sample this dish as my friend April brought it by as her meal gift to us. {I am forever grateful!}

Do you wonder (like I did) how can Mac and Cheese be vegan? Isn’t cheese a non-vegan thing? Well, it seems that “cheese” can be made with ground cashews and some other magical but not-difficult-to-find ingredients.

In this dish I think the only thing that stumped me was nutritional yeast (don’t confuse it with Brewer’s yeast). So I called April and she said it can be found at Whole Foods.

Trust me, once you make this dish, you’ll make it again. And again. And again. I’ve even frozen the sauce and thawed it on the stove top.

Cashew Cheese Sauce ~ Hooked and Happy

Creamy Macaroni And Cashew Cheese
 
Source:
Ingredients
  • 1-1/4 C raw cashews
  • ½ C nutritional yeast
  • 2 tsp onion powder
  • 1 to 2 tsp salt, to taste
  • 1 tsp garlic powder
  • ⅛ tsp white pepper
  • 3-1/2 C nondairy milk, divided (I used Almond Milk)
  • 3 Tbsp cornstarch
  • ½ C canola oil
  • ¼ C light (yellow or white) miso
  • 2 Tbsp lemon juice
  • 12-16oz macaroni, cooked (I used both rigatoni and rotini)
Instructions
  1. Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spicesI.
  2. In a heavy saucepan, combine 3C milk, cornstarch mix and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
  3. With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy.
  4. Next blend in miso and lemon juice.
  5. Combine cashew cheese with macaroni noodles and serve.
  6. **You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (Epicurean Vegan recommends a 9″x13″ one). Cover and bake 20 minutes. Uncover and sprinkle with ½ C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.
  7. Enjoy!
Notes
This makes a lot of sauce. I end up using half of what I make and freezing the rest for later.

Have you ever tried any vegan recipes?

Comments

  1. 5

    Alexa says

    This actually really sounds good! I’m trying to incorporate more vegetarian meals into our lifestyle. I just worry about all the crap in foods these days! I had to eat mostly vegan for 9 months while nursing my 2nd child because she had a Milk/Soy Protein Intolerance, and I wish I had had this recipe back then!!! Can you find nutritional yeast in the regular grocery store?
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