Vegan Mac and Cheese

I found this recipe earlier this year and have made it several times since.  It is always a hit and also freezes well, so I usually make a big batch and freeze it in containers that serve 2.  It's great over any pasta, but I prefer it over little shells or whole wheat macaroni.

Original source: http://epicureanvegan.com/2010/05/23/creamy-macaroni-and-cashew-cheese/

Creamy Vegan Mac and Cheese

Ingredients:

-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

-12-16oz pasta of your choice

-1-1/2 tsp of truffle oil (optional)

Method:

Place cashews in a large-sized bowl of the food processor and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, cornstarch and oil(s). Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves.

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso and lemon juice.

Combine cashew cheese with macaroni noodles and serve.

*You may also bake it: Preheat oven to 325 and place macaroni mixture in a 8 or 9″ square baking dish (I recommend a 9″x13″ one). Cover and bake 20 minutes. Uncover and sprinkle with 1/2 C herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown. Enjoy!