Ingredients:
1 box of gluten free macaroni pasta ( I really like Jovial brand but any work) or use regular pasta
1 onion or 1 large leek
3 cloves of garlic
1 cup of cashews soaked for 1 hr
1/2 cup nutritional yeast
1/2 lemon squeezed/juiced + 1 tbsp lemon rind
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp red pepper flake
3 tbsp vegan butter
2 tbsp chopped parsley
1 cup of chopped mushrooms ( optional)
2 beyond meat sausages chopped and quick fried (optional)
Directions:
1.) Boil water ( make sure to salt water) to cooke pasta. Follow pasta cooking directions. Make sure to soak cashews 1 hr before in room temp water. While pasta is cooking use this time to chop onion and garlic. If using mushrooms and beyond meat sausage chop them as well.
2.) Heat medium/large soup pot on medium/high heat. Add two tbsp of vegan butter or oil. Add onion and garlic to saute. Sprinkle with salt. Add mushrooms and sausage. Cook for 5 mins until tender. Be mindful of garlic and onions, turn heat off once they are translucent and set pot aside.
3.) Rise cashews and add them to blender and food processor. Add 1/2 tsp sea salt + splash of lemon juice. Blend with 1 cup of water until creamy.
4.) When pasta is done strain and pour macaroni into the pot with onions and garlic. Add one more tbsp of vegan butter and stir it all together. Then pour in the cashew cream you blended into the pasta mix, stir it all well together. Add the remaining lemon juice, lemon rind, 1/2 tsp of sea salt and black pepper plus nutritional yeast and red pepper flakes. Mix until all is evenly distributed. You can taste to adjust seasoning too.
5.) Pour mac’n' cheese into 2 inch deep baking pan or dutch oven or a big enough cast iron pan. All work well. Spread out evenly. Sprinkle parsley on top and save some for serving. Bake on 375 for 20-25 mins until the top is golden. Enjoy with sautéed garlic kale on top or as is. Enjoy!
