|No yeast, no problem.|
My final product with slowly evolved from this Delightful Mac and Cheese recipe.
Feel free to up the wholesomeness by adding real onion and garlic instead of their powders.
I was out of almond milk so I substituted in So Delicious unsweetened coconut milk.
Any flour can be used, but the garbanzo gives a bit of cheesy-ness.
1/2 package of 13.25 oz of whole wheat macaroni (I used rotini) (bit more than 2.5 cups)
1 c raw cashews
1 1/2 t garlic powder
1 t onion powder
1 t red wine vinegar
1 t soy sauce (or Bragg's Liquid Aminos)
1 T Tofutti vegan sour cream
3/4 c almond milk
3 T garbanzo bean flour
2 T extra virgin olive oil
Prepare macaroni as instructed. While macaroni is boiling, grind up cashews into a fine powder with a food processor. Transfer cashew powder to blender, add in the garlic powder, onion powder, red wine vinegar, soy sauce, sour cream, and almond milk. Blend until smooth.
Mix flour and oil in a medium saucepan over low heat. Once no lumps remain, turn off heat and pour in cashew cheese sauce, stirring until well-mixed.
Drain macaroni when cooked to your liking, and return to pot. Add cashew cheese sauce little by little and stir until macaroni is evenly coated. You may have left over cheese, which can be added anyway for extra cheesiness, or used as a cheesy dip for breadsticks or sliced veggies. I'm saving mine for tomorrow's pizza :).