Ingredients for Macaroni & Cheese:
- 1 lb. pasta (Gavin uses Campanelle or Cavatelli, but elbows are fine)
- 1 tbsp. vegan butter (Gavin likes MiYokos European Style)
- 2 ¼ c. raw cashews
- 2 c. water
- 4 ½ tbsp. fresh lemon juice
- ¾ c. nutritional yeast
- 2 tsp. garlic powder
- ⅜ tsp. turmeric
- ½ tsp. dry mustard
- 2 tsp. salt
- ¼ tsp. black pepper
- 10 oz. nut-based vegan cheddar cheese (Gavin likes Dare or Rebel)
- 4 oz. nut-based vegan cream cheese (Gavin only uses MiYokos)
Ingredients for Topping:
- 4 tbsp. vegan butter
- 3 c. Panko bread crumbs (plain)
- Halved cherry tomatoes
- Scallions, chopped
Directions:
- Preheat oven to 350 degrees.
- Boil pasta according to package directions, drain, and return to pot. Set aside near stove with lid to keep warm.
- Place cashews in heat-proof glass bowl or measuring cup.
- Pour boiling water over cashews and soak ten minutes.
- Drain soaking water and discard.
- Place soaked, drained cashews in a Vitamix or similar high-powered blender.
- Add 2 cups fresh water, lemon juice, nutritional yeast, garlic powder, turmeric, mustard, salt, pepper, and both vegan cheeses.
- Blend until very smooth.
- Taste and adjust seasonings or add more water to desired consistency and re-blend.
- Pour sauce over pasta in pot and mix well.
- Butter a large casserole dish with vegan butter. If you have a 4-quart dish (14 x 10) it should all fit.
- Pour noodle and sauce mixture into prepared pan.
- Make a topping of melted butter and Panko bread crumbs.
- Sprinkle topping over casserole.
- Place desired number of halved cherry tomatoes on top.
- Bake 20 minutes or until bubbly and slightly browned on top.
- Sprinkle on scallions during last five minutes.
Enjoy!