Caution! Drool zone!
Vegan Mac n' Cheeze
For the cheeze sauce:
1 1/2 cups raw cashews
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt
1/4 cup nutritional yeast
1/2 tsp. chili powder
1/2 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2 tsp. mustard (dijon or yellow)
For the macaroni n’ cheese casserole:
16 ounces of elbow or shell pasta of choice
freshly ground black pepper
paprika, for garnish
*Optional add-ins: Sautéed broccoli, sautéed mushrooms, spinach (Highly recommended!)
Preheat the oven to 350F (if baking - see ** below) and start boiling some water for your pasta.
While you’re waiting for your pasta to cook, start working on the “cheeze” sauce.
Throw the cheese sauce ingredients into your high-powered blender or food processor, and blend until smooth and creamy,
At this time, you should check your pasta. Once it’s cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
If you’re adding sauteed veggies, this would be the time to do it (and hopefully you are!)
**You can serve the hot Mac n’ Cheeze immediately at this point, for a creamy and delicious meal, or you can bake it for a firmer, dryer texture (See below for baking instructions).
Once you’ve mixed everything together, pour the mac n’ cheeze into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper.
Bake at 350F for 20 minutes, then let it cool for about 5 minutes before serving.
Taking into account that people will probably go back for second-helpings, this dish should serve 4 happy people.
Inspired By the Detoxinista.