- 1 pound elbow macaroni or rotini pasta (used rotini pasta)
- 2 medium Yukon Gold potatoes, peeled and diced (I got 1 1/2 cups of diced potatoes from those 2 potatoes)
- 1 medium carrot, peeled and diced (got a rounded 1/3 cup from dicing the carrot)
- 2/3 cup diced white or yellow onion (used white onion)
- 2 1/2 cups water
- 2/3 cups canola oil
- 1/3 cup raw cashews
- 1/3 cup macadamia nuts (used Planters Dry Roasted Salted Macadamias)
- 2 teaspoons sea salt
- 2 garlic cloves, chopped
- 1/4 teaspoon dry mustard
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pepper (used freshly ground black pepper)
- 1/4 teaspoon cayenne pepper
- 1/4 cup plain bread crumbs, optional (used them but we didn’t think they really added anything to the dish)
- Preheat oven to 350 degrees F.
- Lightly oil (used additional canola oil) a 3-quart casserole dish or six 6-ounce ramekins placed on a baking sheet. (Used a 3-quart casserole dish.)
- Prepare the pasta according to package directions. Drain and set aside.
- While pasta is cooking, combine the potatoes, carrots, onion, and 2 1/2 cups water in a small saucepan and set over medium heat. Bring to a boil, turn down the heat until the water is simmering, and cook, covered, for 10 minutes or until the vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them.
- Put the oil, cashews, macadamia nuts, salt, garlic, dry mustard, lemon juice, black pepper, cayenne, and cooked vegetables with the cooking water into a blender* and process until completely smooth.
- Toss cooked pasta with blended cheeze sauce until it is completely coated. Transfer the mixture to the casserole dish or ramekins, and sprinkle with bread crumbs, if using. Bake for 30 minutes or until the cheeze sauce is bubbling (30 minutes did it for me).
*If you don’t have a high-speed blender use 2/3 cup cashews instead of the cashew and macadamia nuts mix, as cashews are softer and easier to process.
When you first pull the mac and cheeze out of the oven, the cheeze is a lot saucier:
But as it sits, it thickens up:
This mac and cheeze makes it easy to forget the real cheese !
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
I wasn’t paid in any form to promote Planters or “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
Take care y’all !