Vegan MacN'

Once I discovered the absolute deliciousness of the Nacho Cheeeze Sauce, I wondered to myself if I could use that same recipe with a few adjustments (okay one) to make a nice Macaroni ‘N’ Cheeeze recipe. And guess what, it worked! Beautifully! Again, kiddie-poos, it’ll be all you can think about for the next two weeks.

MacNCheeeze

1 package elbow macaroni
2 cups water
1/4 cup raw cashews
1 cup nutritional yeast flakes
4 oz. jar pimentos, drained
2 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 Tbsp. dijon mustard

Prepare macaroni according to package directions. While macaroni cooks, begin to make the cheeeze by combining all ingredients in blender and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, 6 – 10 minutes. When macaroni is cooked to your liking, drain, and return to saucepan. Pour thickened cheeeze mixture over the macaroni and stir. Continue adding cheeeze mixture until desired MacN’Cheeeze consistency is reached (around 1 1/2 cups). Leftover cheeeze can be used as a dip later.

This entry was posted on Monday, July 27th, 2009 at 10:24 pm and is filed under Main dish, Sauces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.