trunk-o-junk

oliversoupvegancooking:

healthytots:

Macaroni and Cashew Cheese Bake

This is jazzy vegan version of my childhood favorite, macaroni and cheese with cut up hot dogs. 

Cashew Cream Sauce

Adapted from the Epicurean Vegan

• 1 1/4 raw cashews
• 3/4 cup nutritional yeast
• 1 tablespoon dry minced onions
• 2 teaspoons garlic powder
• 2-3 teaspoons salt
• 1/8 teaspoon pepper
• 3 1/2 cups unsweetened soy milk
• 3 tablespoons cornstarch 
• 1/4 cup canola oil
• 3 tablespoons red miso 
• 2 tablespoons lemon juice

Place cashews in a food processor and grind into a fine powder, being careful not to turn into a paste. Add nutritional yeast, onion, garlic, salt and pepper and pulse a few more times to incorporate. 

Next add soy milk, cornstarch, and oil in a thick bottomed sauce pan and bring to a boil. Lower heat to a simmer and stir occasionally until cornstarch is dissolved, about 10 minutes.

With the food processor running, gradually add the milk mixture to the cashews. Blend until smooth, about 2 minutes. Next blend in miso and lemon juice. 

• 16 ounces of whole wheat rotini, cooked al dente
• 1 cup veggie dogs, sliced (about 4)
• 1 cup broccoli florets, steamed

Mix pasta, veggie dogs, broccoli, and cashew cream together. Pour into a greased 13x9 inch casserole dish. 

Cheezy Biscuit Topping (optional)

• 2 cups Bisquick Heart Smart baking mix
• 1 cup unsweetened soy milk
• 1 teaspoon distilled white vinegar or lemon juice
• 1/2 cup cheddar style Daiya
• 1/2 teaspoon garlic powder

Before starting the cashew cream sauce, mix together the soy milk and vinegar/lemon juice and set aside for at least 10 minutes. Combine baking mix, soy milk, Daiya, and garlic powder then spoon on top of macaroni casserole. 

Bake in a 350 degree oven for about 25 minutes, until biscuits are cooked through. 

If you chose to omit the biscuit topping just sprinkle a handful of whole wheat breadcrumbs on top before baking. 

MUST MAKE!