Vegan Mac & Cheese- Check out the video of me making this recipe below:
1⁄4 cup raw cashews
3⁄4 cup water
2 cloves garlic
2 tbsp. nutritional yeast
1 tbsp. fresh lemon juice
1⁄2 tsp. onion powder
1⁄2 tsp. smoked paprika
1⁄4 tsp. chili powder
1 tsp. sea salt
1/8 tsp. liquid smoke
hot sauce to taste
1 package vegan macaroni
6 tablespoons Earth Balance spread
2 cups vegan pepper jack-style cheese, 1⁄2 cup separated
2 cups vegan cheddar-style cheese, 1⁄2 cup separated
1 1⁄2 cup almond milk
1⁄2 cup vegan breadcrumbs
Place cashews in a small bowl, cover with water, and allow to soak overnight or for at least 4 hours.
Preheat oven to 425° and line baking sheet with parchment paper. Spread out squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 20 minutes. Flip and roast for another 20 minutes until fork tender. Let cool.
Reduce oven temperature to 375°.
Add the soaked cashews, water, nutritional yeast, lemon juice, onion powder, paprika, chili powder, and 2 cups of the cooked squash into a high-speed blender. Blend on high until smooth. Add salt, liquid smoke, and hot sauce to taste and blend again.
Cook pasta according to package directions.
Add drained pasta back into the pot and turn the heat on medium.
Pour on the sauce and stir to combine. Stir in Earth Balance and stir until it begins to melt. Add Daiya cheeses (excluding removed portions) and almond milk. Allow to heat through until cheese becomes gooey and melted and creamy.
Transfer the dish to a baking pan and distribute it evenly. Top with remaining cheese and breadcrumbs evenly. Cover with foil and bake for 30-40 minutes until cheese begins to bubble. Allow to cool. Enjoy.