Creamy and smooth. Make ahead and eat this cheesy comfort food all week.
1. In a small bowl soak the cashews for 4 hours. (This is an important step to keep the "cheese" creamy)
2.
Preheat oven to 350 degrees.
3. While the cashews are soaking take the garlic and (while keeping the head together) chop off the tips of the garlic cloves.
4. Wrap the garlic with aluminum foil and bake for 30 minutes. ​Set aside to cool.
5. Drain and rinse the cashews.
6. In a blender squeeze the garlic out of its skin and add the drained cashews, 2 cups of water, 2 teaspoons nutritional yeast, 1 Tablespoon apple cider vinegar and 1 teaspoon mustard powder. Blend on high until completely smooth
7. Cook macaroni according to package directions. Rinse with cold water when cooked. Drain and set aside.
8. In a medium sized pan over medium heat add the plant-based milk, 2 Tablespoons cornstarch, 1-1/2 teaspoons turmeric and 1/2 teaspoon of pepper. Stir until the mixture begins to thicken and then add the cashew mixture. Continue to stir for two minutes. Remove from heat.
9. Mix the macaroni and hot cashew mixture together until thoroughly combined and pour into a 9" x 13" casserole dish. If you are using shredded vegan cheddar cheese sprinkle it evenly over top.
10. In a small bowl combine the Panko, 1 teaspoon nutritional yeast and 1/2 teaspoon smoked paprika. Sprinkle over macaroni.
11. Cover with aluminum foil and bake for 30 minutes. Remove the Aluminum foil and bake another 10 minutes. Cool slightly. Serve warm.
