Rescuing farmed animals only to eat other individuals or take what belongs to them doesn’t make any sense. That is why it is so great to know that any food made using animal products can be made vegan.
Here is a recipe for Cashew “Cheese” Macaroni that I have served to many non-vegans to rave reviews. Try it. I’ll bet you’ll like it!
– Linda Nelson
Cashew “Cheese” Macaroni
12 oz. macaroni noodles, cooked
3/4 cup raw cashews
1 + 3/4 cups almond or soy milk
1/4 cup canola oil
1 + 1/2 tbsp cornstarch
1/4 cup nutritional yeast
2 tbsp light (yellow or white) miso paste
1 tbsp lemon juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
Place cashews in the food processor and finely grind (just don’t let the cashews turn to a cashew butter). Keep in the container for later.
In a heavy saucepan, combine milk, oil and cornstarch. Whisk to mix all of the ingredients. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes.
Pulse the ground cashews, nutritional yeast, onion powder, garlic powder and salt until well combined.
When the milk and oil mixture is heated, add the miso and lemon juice, and slowly add to the food processor ingredients as the motor is running. I always add a big dollop of my homemade grainy mustard at this point, but it is a matter of taste. Mix until you have a creamy sauce.
Add the cashew cheese to the macaroni noodles.
Optional: For a baked version, preheat oven to 325 and place macaroni mixture in a 8″ or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.