From: Shana King
Mac and “Cheeze”
Servings/Yield
–
1 ¼ Cups Raw Cashews
½ Cup Nutritional Yeast
2 tsp Onion Powder
1 to 2 tsp Salt, to taste
1 tsp Garlic Powder
½ tsp White Pepper, Can Use Black
3 ½ Cups Almond or Soy Milk
3 Tablespoons Corn Starch
½ Cup Canola Oil, (anything but olive)
¼ Cup Light Miso Paste
2 tablespoons lemon juice
16 ounce Box Macaroni, non-egg, non-dairy pasta
Method
Cook 16 ounce box of macaroni (or shells, or penne pasta). Drain and set aside.
Preheat oven to 375.
Place the cashews in food processor and finely grind.
(I think a blender would work for this…it might just take a little longer to get the cashews to the powder consistency. Don’t, however, allow cashews to turn to paste.)
Add nutritional yeast, onion powder, salt, garlic powder and pepper.
Pulse three more times to blend in spices.
In a heavy saucepan, combine milk, corn starch, and oil.
Bring to a simmer over high heat.
Decrease heat to low medium, cover, and simmer, stirring occasionally, for 10 minutes or until thickener dissolves.
**FROM EXPERIENCE…..PUT ON A LOWER HEAT THAN YOU THINK….AND USE A WIRE WISK TO STIR THIS EVERY FEW MINUTES. This part takes longer than I always think it should …..but if you turn the heat up too much it sticks to the bottom of the pan. Just keep it on a low-med heat and stir a BUNCH.
Once this is thick and your cornstarch has completely dissolved….remove from heat and let it cool down for just few minutes. Then add the miso paste to this mixture – and whisk it in.
You aren’t supposed to ever boil miso – so make sure the mixture is cooled off.
With the food process running, gradually add milk/oil mixture to the cashew/nutritional yeast mixture. Blend for 2 minutes, or until smooth and creamy. Blend in lemon juice.
Combine mixture with macaroni in a large bowl. Can be eaten like that, but I find it’s too runny. So…
Pour the mixture with pasta into a large 13×9 or 13×11 casserole dish.
Bake @375 for 30 minutes.
When the edges are bubbly and it starts to brown on top… mmmm mmmmmmm good.
