Macaroni & Cashew Cheese
1 1/4 cup dry roasted cashews
3 tablespoons tahini (sesame butter)
1/2 cup nutritional yeast flakes
1 cup rice or soy milk
2 teaspoons margarine (optional)
salt, garlic & turmeric to taste
16 oz. bag of macaroni
1/2 brick of vegan cheese, such as Follow Your Heart (optional)
1/2 cup breadcrumbs (optional)
Preheat oven to 400 degrees Fahrenheit on BROIL.
Bring some water in a pot to boil and start cooking pasta until aldente.
Grind cashews in coffee grinder or food processor, whichever you prefer, as long as it grinds it up really fine.
Place cashews in a blender or food processor and add tahini, nutritional yeast, milk, margarine and spices. Mix until smooth.
When pasta is ready, drain water, and add cheese mix to the pasta. Stir well.
Place in a glass baking dish, top with breadcrumbs and vegan cheese, and place in oven.
Bake for approximately 20 minutes, until cheese is melted or top of pasta is slightly golden.
variations:
This same recipe can be made with almonds instead of cashews and it tastes delicious as well! Enjoy!
SO HOW'D IT GO?
I've had better vegan macaroni and cheese. This one came out a little dry. I did not have the optional ingredients, so I couldn't use them.
Yummy!