Vegan Mac & Cheese Ⓥ

INGREDIENTS:

• CASHEW CREAM:
• 1 cup of cashews, soaked in hot water for at least half an hour
• 1/2 cup water
• 1 tsp lemon juice
• 1 tsp white miso paste
• 1/2 tsp salt
• MAC & CHEESE SAUCE:
• 16 oz pasta of choice, I used 2 8 oz boxes of EatBanza shells
• 1/4 cup vegan butter
• 1/4 cup flour
• 3 cups of plant milk of choice, I like rice milk
• 1/2 cup nutritional yeast
• 2 tsp garlic powder
• 3/4 tsp onion powder
• 1 tsp paprika
• 2 cups of shredded vegan cheddar cheese
• CRUNCHY TOPPING:
• 1 cup of French Fried Onions
• 1/2 cup Vegan breadcrumbs, use Gluten Free if desired
• 2 tsp parsley
• 1 tsp garlic salt
• 1 tsp paprika

METHOD:

• Soak the cashews in hot water for at least a half an hour. You can also do overnight or the morning you plan to make it. Drain the cashews & make your cashew cream by adding them to a high speed blender with 1/2 cup of water, 1 tsp lemon juice, 1 tsp white miso paste, & 1/2 tsp salt. Blend until smooth & set aside.
• Cook pasta according to package instructions, reserve 1 cup of pasta water, drain & set aside.
• Preheat oven to 325°F. Lightly grease a large baking dish.
• Make a roux by adding the 1/4 cup of vegan butter to a medium pot and set it to medium heat to melt. Add the 1/4 of flour & whisk well. Slowly pour in the 3 cups of plant milk about 1 cup at a time & whisk well. Next add the 1/2 cup of nutritional yeast, 2 tsp garlic powder, 3/4 tsp onion powder & 1 tsp paprika whisking to combine. Finally add the cashew cream & 2 cups of shredded vegan cheese whisking & stirring until it melts. You may want to lower the heat a little bit.
• Prepare the crunchy topping by adding the cup of French Fried Onions, 1/2 cup of vegan bread crumbs, 2 tsp parsley, 1 tsp of garlic salt & 1 tsp if paprika to a food processor & chop until crumbly.
• Add the cooked pasta, cup of reserved pasta water & cheese sauce to the large baking dish & mix well. Sprinkle the topping on it. Cover with foil & bake for 25 minutes. Remove foil, set oven to broil & with the door cracked, cook for another 2-5 minutes. Keep an eye on it so you don’t burn the topping!