If a vegan ever tells you "I have a faux-cheese recipe that is just as creamy and tastes just as good as the real thing", they are lying. My wife and I have yet to discover a cheese-substitute that is anywhere close to the real thing. Cheese has by far been the toughest animal product to give up for this diet.
Having said that, we do enjoy this dinner quite a lot. It's tasty despite having a lighter sauce than a real mac & cheese recipe.
Servings: 8
Ingredients:
1lb macaroni
1-14 cup raw cashews
2 tsp onion powder
2 tsp salt (or to taste)
1 tsp garlic powder
Ground pepper, to taste
3-1/2 cups non-dairy milk
3 Tbsp cornstarch
1/2 cup coconut oil or olive oil
2 Tbsp lemon juice
1/2 cup panko breadcrumbs
1 Tbsp olive oil
Directions:
1. While doing steps 2-6, boil the macaroni for 10 minutes, or until al dente.
2. Finely grind cashews in a food processor (careful not to turn it into a paste).
3. Add nutritional yeast, onion powder, salt, garlic powder, and pepper. Pulse a few times to blend the spices with the cashews.
4. In a large saucepan, combine milk, cornstarch, and oil. Bring to a simmer over high heat, then decrease heat to medium-low, cover and simmer, stirring occasionally for about 10 minutes, or until cornstarch dissolves.
5. Remove milk mixture from heat and slowly whisk in the cashew mixture until smooth and creamy.
6. Whisk in the lemon juice.
7. Combine cashew sauce with cooked macaroni noodles, then pour into a lightly oiled casserole dish.
8. Combine panko breadcrumbs with olive oil and sprinkle over the macaroni mixture.
9. Bake at 350° for 25-30 minutes, or until breadcrumbs on top are a golden brown.
10. Eat and enjoy!
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