INGREDIENTS
8 ounces raw, unsalted cashews - Soak in boiling hot water for at least 2 - 3 hours
¾ cup unsweetened almond milk
3/4 cup cashew milk
1 large cooked russet potato
4 T olive oil
1 large yellow onion, finely chopped (about 1 cup)
6 garlic cloves, thinly sliced
1 T onion powder
2 T vegan butter melted
2 T seasoned vegetable base
1 t garlic powder
2 t ground turmeric
Black pepper to taste
1 cup nutritional yeast, plus more to taste
1 pack of Daiya cheddar cheese shreds
3 T Daiya cheddar shreds for topping
3 T Daiya mozzarella cheese shreds for topping
3 t low-sodium soy sauce
16 ounces elbow macaroni
DIRECTIONS
Bring a large pot of salted water to a boil over high heat.
Transfer cashews to a blender and add the milk.
In a medium skillet heat oil over medium.
Add onion, garlic, onion powder, ground turmeric, vegetable base, and, season with salt and pepper.
Continue to cook until onions become translucent.
Remove from the heat, stir in 1 cup nutritional yeast and the tamari, then transfer to the blender.
Blend the cashew mixture and cooked russet potato on high until thick and creamy, about 2 minutes, scraping down the sides as needed.
Cook the pasta according to package instructions.
Reserve 2 cups pasta cooking water.
Turn oven to 350.
Drain pasta, return cooked pasta to the pot. Stir in the cashew cream and butter, then add the pasta cooking water 1/4 cup at a time until you reach the desired texture.
Mix in 1 package of Daiya cheddar cheese.
Season to taste with salt, pepper and additional nutritional yeast.
Transfer the mac and cheese into a vegan buttered or oiled 9x13 baking dish and top with a light layer of Daiya cheddar and mozzarella shreds.
Bake at 350 for 15 minutes, or until the cheese is melted.
Enjoy!
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