Vegan Macaroni and Cashew Cheeze

fancydude

I admit I didn't make this exact recipe but something very very similar using soy milk. Use the plainest soy milk you can find; many esp. the vanilla flavor have too much sweetener and you can really taste it in this kind of recipe. (ie read the ingredient list) The miso & nutritional yeast is what really gives it flavor. I would recommend though that you give real cheese a rest for about two weeks at least before you make this or you may be disappointed. This is very creamy and good but it will never be like real cheese. For those of us who want to eat though and watch our cholesterol, and/or be kind to animals, this is what vegan is all about. And although I often like whole wheat macaroni, again for health, fiber etc. it is too much for this. Just use regular macaroni. Also, I don't know if it would be too much cashew, (since the recipe already calls for 1 1/4 cups) but I often make cashew milk with raw cashews (1/3 cup nuts to 1 cup water- it is very creamy). You can also use raw almonds in the same ratio if you don't want to use soy milk. Any blender will do nicely since almonds and cashews are very soft nuts. Homemade or purchased ricemilk works nicely too, but you can't win. It is either too much carbs (with the rice) or too much fat with the nuts…. Although the very best nuts have no calories at all. har har har.

INGREDIENTS:

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

12-16oz macaroni, cooked (I used about 16 ounces of both small shells and rotini)

I added 1-1/2 tsp of truffle oil, but it’s optional (I recommend it)! (* this is the original writer of the recipe, not me fancydude althought I imagine it would be quite a tasty addition if you know where to even find truffle oil!)

DIRECTIONS:

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 spices.

In a heavy saucepan, combine milk, cornstarch 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.

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

Combine cashew cheese with macaroni noodles and serve. Reheat in microwave if desired.

You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (I recommend a 9″x13″ one). Cover and bake 20 minutes. Uncover and sprinkle with 1/2 C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown. It is not as creamy baked though.