3 - 3 ½ c macaroni noodles
3 ½ c soy milk
3 T cornstarch
½ c oil
1 ¼ c raw cashews (soaked a couple of hours first)
½ c nutritional yeast
2 tsp onion powder
1 tsp salt
1 tsp garlic powder
1/8 tsp pepper
¼ c light miso paste (fermented soybean paste)
2 T lemon juice
½ cup bread crumbs (preferably Panko)
½ tsp dill
¼ tsp thyme
Cook macaroni until al dente, drain and rinse with cold water to remove starch.
Meanwhile, in a separate saucepan, combine milk, cornstarch and oil. Bring to a simmer over
high heat, stirring. Lower heat, cover and simmer for 10 minutes,
stirring often.
Finely grind cashews in a food processor. Add nutritional yeast, onion powder, salt, garlic powder, pepper, and pulse to mix. With the food processor running, add milk/oil mix. Blend for 2 minutes until smooth and creamy. Blend in miso and lemon juice.
In a baking dish, combine cashew cheese with macaroni noodles. Cover and bake at 325 for 20 minutes. Uncover and sprinkle with bread crumbs, dill and thyme. Bake uncovered for 20 minutes, until topping is golden.
(back to cookbook)
