Vegan Gouda Mac and Cheese Bake
Ingredients
- 1 lb Short Pasta ( I used a really fun shape called Fusilli Bucati Corti, gluten free options)
- 6 slices of Follow Your Heart Smoked Gouda Cheese
- 1 cup of Raw Cashews ( I use Terrasoul Mylk Cashews)
- 1/3 cup Nutritional Yeast
- 1 tsp of Garlic Powder
- 1 tsp of Onion Powder
- 1 tsp of Dried Tarragon
- 1 tsp of Liquid Aminos or Light Soy Sauce
- 3 tsp of Horseradish Mustard
- 2 1/2 cups of Unsweetened Plant Milk ( I like Unsweetened Cashew Milk from Silk)
- Salt & Pepper to taste
Bread crumb topping
- 1/3 cup plus Seasoned Bread Crumbs (gluten free options)
- 1 Tbsp of Vegan Butter melted
- 1/2 tsp of Garlic Powder
- Chopped Parsley for garnish
Preparation
Soak the Cashews in enough hot water to completely cover them for at least 30 minutes.
Rinse the Cashews after soaking and blend them with about half of the Plant Milk until completely smooth and creamy.
Add in the Nutritional Yeast, Liquid Aminos, Mustard, Spices and Gouda Cheese (cut the slices into smaller pieces) and blend again until smooth.
Season with Salt & Pepper, add in the rest of the Plant Milk and blend again until completely creamy.
Cook the Pasta according to package directions and once drained add back to the cooking pot.
Pour the Cheese Sauce over the cooked Pasta and mix well.
Pour the Mac and Cheese into a baking dish and top with the bread crumb mixture.
Cover with foil and Bake at 350 for 30 minutes.
Garnish with chopped Parsley before serving.
