You saw it here first, everyone.
Unless you saw it on chow.com first, in which case I guess we can’t really say that.
This rich mac and cheese is great with steamed broccoli or some bbq tofu and dark sautéed greens. This is not really your everyday weeknight mac. I more imagine this dish at a potluck or a dinner party or when you just wanna impress the pants off someone.
Serves six.
INGREDIENTS
16 oz box of pasta, we use Cellentani
dash of paprika (to sprinkle on top)
CASHEW SAUCE
¼ cup chopped carrot, about one medium carrot
1 cup water
⅓ cup raw cashews
¼ cup raw pine nuts
⅓ cup margarine (we use Earth Balance brand)
½ cup nutritional yeast
2 ½ Tbs miso
2 Tbs lemon juice, about one juicy lemon
1 tsp salt
½ tsp Dijon mustard
CREAMY SAUCE
½ cup margarine
5 Tb flour
2 cups soymilk
½ cup nutritional yeast
¼ tsp turmeric
½ tsp salt
BREAD CRUMB TOPPING
Use a stale baguette if possible. You can also store any unseasoned breadcrumbs in the freezer in a sealed container. A food processor is best, but if (like us) you don’t have one, a blender will work.
½ sweet baguette
2 Tb margarine
½ cup nutritional yeast
¼ tsp onion powder
METHOD
1. Start a large pot of salted water boiling and preheat oven to 325 F.
6. Add the remaining cashew sauce ingredients to the blender, including the softened potato and carrots with the water they were cooked in. Mix with a spoon and then blend away until sauce is smooth and creamy.
to make a roux.
whisk in the nutritional yeast, salt and turmeric.
bottom of the pan to combine.
stirring, until the sauce thickens to a creamy consistency.
bake for 25-30 min.
Also, if you’re interested in this sort of thing, here are links to a few other posts about the event (so you can see all the crazy shit people made! truly intense):