Vegan Macaroni and Cheese (Casheeze)
I think growing up, my favorite food was macaroni and cheese. Last summer, I wanted to bring that back in my life and also share the same experience with my grandkids. First I had to perfect the vegan style cheese sauce and then of course the rest was easy. This recipe is kid and adult tested and approved! We hope you enjoy it.
16 oz of your favorite pasta shape. I like to use brown rice paste
1 cup of frozen peas (optional)
1/2 cup of bread crumbs (optional)
For the Casheeze sauce
2 cups of water
1 cup of cashews
1/4 cup nutritional yeast
1/2 tsp salt
1/2 tsp paprika
1/2 tsp turmeric
Put the water on to boil for the pasta.
Blend all the casheez ingredients in a blender until smooth – perhaps a minute or so.
When the water is boiling, add the pasta, return to a boil and then follow the package directions for the remaining cooking time.
When the pasta is done, you can optionally put in the peas for about a minute. Then drain and return to the sauce pan.
Add the casheeze sauce on low heat until it thickens to the consistency you desire. If you cook too long, you can thin it with some water.
Serve with a sprinkling of bread crumbs on top.
This sauce also goes great over steamed veggies, baked potatoes, corn chips, or vegan hot dogs!
Store in a sealed container in the fridge for about a week. You may have to add a couple tablespoons of water to get the right consistency when you reheat.