I found this vegan recipe VERY interesting and will be experimenting with it friday night!

If you try it before I do, let me know how it turns out!

❤

“Wacky Mac & Cheese”

What You Need 

• 1-1/4 C raw cashews
• 1/2 C nutritional yeast
• 2 tsp onion powder
• 1 to 2 tsp salt, to taste
• 1 tsp garlic powder
• 1/8 tsp white pepper
• 3-1/2 C nondairy milk
• 3 Tbs cornstarch
• 1/2 C canola oil
• 1/4 C light (yellow or white) miso
• 2 Tbs lemon juice
• You may add a pinch of turmeric to get the yellow look.

What You Do

• Add cashews to a food processor
• Finely grind the cashews but don’t let them turn in to a paste.
• Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse to blend in the spices
• In a saucepan, combine milk, cornstarch and oil.
• Bring to a simmer over high heat.
•  Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.
• Add the milk mixture to the cashew mixture and process until smooth and creamy.
• Add the lemon juice
• Pour the sauce over your cooked pasta

*You can also bake it in the oven for a crispy browned version. Preheat oven to 325 and place macaroni mixture in a 9″x13″ dish. Cover and bake 20 minutes.  You can uncover and sprinkle with your own breadcrumbs  and continue baking, uncovered, for 15-25 minutes until topping is golden brown.