Mac and Gouda Bake
Ingredients
- 1 lb of short pasta ( i used a really fun shape called fusilli bucati corti)
- 6 slices of follow your heart smoked gouda cheese
- 1 cup of raw cashews ( i use terrasoul mylk cashews)
- 1/3 cup nutrional 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 unsweeted cashew milk from silk)
- salt & pepper to taste
- bread crumb topping:
- 1/3 cup plus seasoned bread crumbs
- 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 nutrional 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