I’m so excited to share this recipe with you – I’ve been wanting to play with a mac and cheese recipe. The cashew cream from the past few recipes gave me an idea of how to execute a mac and cheese recipe – this is the result.
1 cup raw cashews, ground into fine powder (I use a coffee grinder)
2 cups cashew milk (or almond milk)
1/4 cup non dairy sour cream (you could make this without, I just used up the end of what I had)
2 teaspoons non-dairy seasoning (recipe here)
1 1/2 cups mozzarella shreds (I use Dayia), ground up fine (I used my small ninja blender to do this)
1 1/2 cups cheddar shreds (Dayia again), ground up fine (ninja blender)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/4 teaspoon smoked paprika
extra small pinch of cayenne
1/2 cup nutritional yeast
16 oz elbow macaroni (or shells)
Make cashew powder – grind one cup of raw cashews until fine powder (I use a coffee grinder).
Combine cashew powder & cashew milk with non-dairy seasoning.
Add garlic powder, onion powder, salt, pepper, smoked paprika & cayenne and blend well.
Add mozzarella and cheddar shreds and blend again.
Add nutritional yeast & blend one final time. Cover and set aside in refrigerator until needed.
Cook pasta according to package; drain.
Return to pan & pour cashew cream mixture over; mix well.
Place on low and heat until thick and cream and hot. Stir occasionally & watch well – this could burn easily.