While I’m hesitant to call this macaroni and cheese, that’s essentially what it is – but in the vegan world.
I’ve been vegan for 4 months now, and two other times I tried mac n cheeze. The first time contained mustard, which was so unappealing that even my dogs wouldn’t touch it. The second time was a boxed version, and I couldn’t get past the grittiness of the flour which was what made it thicken.
So before I continue, rest assured that this past the Omnivore husband test, but it was easier to accept as a cashew CREAM sauce rather than a “Macaroni and Cheese.”
Since I’m not quite sure how she feels about other people publishing her recipes, I’ll ask you to visit her site for THE RECIPE. When I have adjusted the recipe to our tastes (we used Almond milk and the combination between the light miso, cashews and almond milk made it rather sweet).
But, for some information on it, it features – raw cashews, miso, lemon, a handful of other ingredients and of course lots and lots of noosh. This recipe would also be fantastic over vegetables. Clearly, you can use whatever pasta you enjoy, my husband noted that with more garlic it would have been similar to alfredo.
Also… I have just purchased Quinoa for the first time. I’ve never tasted it, cooked it, and barely ever seen it… soo…
[UPDATE: While the re-heated version of this wasn’t as PRETTY, we decided it tasted better reheated. We also decided that it turned out pretty sweet, so next time we’re going to try to make this into more of an alfredo with more garlic, etc. Also, this shits addicting!!]