12 oz Elbow macaroni or other
-small pasta noodles
MMMMM------------------------CHEESE SAUCE-----------------------------
2 c Raw cashews
2 c Water
3 tb Lemon juice
1/4 c Nutritional yeast
1/4 ts Turmeric
1 ts Garlic powder
1/2 ts Onion powder
1/2 ts Black pepper
1 1/2 ts Salt
7 oz Vegan cheddar cheese;
-shredded
Drain the pasta water into the cashews and soak them for 5 minutes.
(Pour the pasta itself into a casserole dish and stir occasionally
while the cashews are soaking, to keep the noodles from clumping
together.)
Drain the cashews and add to a blender.
Add the other cheese sauce ingredients to the blender. Blend until
smooth.
Pour the cheese sauce in with the noodles. Stir until the noodles are
well-coated.
In a separate bowl, stir together the breadcrumbs, paprika, onion
powder, and garlic powder. Mix in the melted butter until the mixture
has a crumbly texture. Sprinkle over the pasta.
Bake uncovered for 15 minutes.
Notes:
* If you don't have the time or energy to bake the pasta, you can
also just mix the cheese sauce in with the noodles and serve that
way.
* You can make the cheese sauce ahead of time and freeze it.
