Crunchy Mac and Cheese Recipe

Ingredients

• ½ cup raw cashews or macadamias nuts
• 1 box (16oz) elbow pasta or shells of choice
• 2 cups filtered water (for soaking)
• 1 cup carrot, chopped
• ¼ cup nutritional yeast
• 1 teaspoon apple cider vinegar
• ½ cup Forager Project Unsweetened Cashewmilk
• 2 teaspoons vegan butter, plus extra for the baking dish
• 1 teaspoon sea salt
• ¼ teaspoon onion powder
• 1/8 teaspoon ground nutmeg
• 1 cup of breadcrumbs
• Vegan parmesan
• 1/2 cup flat leaf parsley leaves, roughly chopped

Prep

• Completely cover the nuts in a bowl with water. Let soak at room temperature anywhere from 2-6 hours or soak overnight in the refrigerator. Drain fully.
• Steam the carrot until very soft, about 15 minutes.
• Cook pasta according to package instructions for al dente. Drain and set aside.
• Grease an 8x8 heat-proof baking dish with butter and set aside.
• Combine the soaked nuts, steamed carrot, nutritional yeast, apple cider vinegar, Cashewmilk, and dairy-free butter and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat until warm.
• Turn on your broiler. Meanwhile, toss the warm sauce with the cooked pasta and top with breadcrumbs and vegan cheese and place the baking dish under broiler for 5-7 minutes or until the breadcrumbs are golden, and cheese is bubbly. Remove from oven, cool slightly and enjoy.