ahaha you’re wonderful!
So I’d never had vegan mac and cheese before and then last night I was like “I have enough ingredients for this and only this” so I whipped some up!
I put a bunch of raw cashews, probably about a cup and a half, in a blender. Then I transferred the cashew powder into a bowl. Then I mixed in a bunch of mustard powder, some garlic powder, some cayenne, some thyme, a bunch of salt and pepper, a little bit of almond flour, and about a cup of nutritional yeast. Once this was all mixed up I added some ACV (about a tablespoonish), Earth Balance (about 2 tbsp) and enough almond milk to get it to a creamy consistency. All while a box of
this quinoa pasta was cooking. Once the pasta was done cooking, I drained it and added it to the bowl of the creamy saucy mix, and mixed it all up. I put it in a glass dish that had been covered in earth balance (oil or cooking spray also works), then sprinkled on some almond flour, some thyme, and some slices of earth balance like such:
When it came to the actual baking I would have liked it to be crispier, but I ran out of time, so if you’re following in my footsteps I would recommend baking at 400 degrees until it gets crispy and the almond crumb top looks mostly brownish, probably around 20-30 minutes.
And voilla! I hope you enjoy and let me know if you make it and how it goes!
(lemme tell you, I just finished up the leftovers about 2 seconds before I saw this message, and it was just delightful)