Mac and Gouda Bake
Ingredients
- 1 lb short pasta (such as Fusilli Bucati Corti)
- 6 slices Follow Your Heart Smoked Gouda cheese
- 1 cup raw cashews
- 1/3 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried tarragon
- 1 tsp liquid aminos or light soy sauce
- 3 tsp horseradish mustard
- 2 1/2 cups unsweetened plant milk
- Salt and pepper to taste
Bread crumb topping
- 1/3 cup seasoned bread crumbs
- 1 Tbsp vegan butter
- 1/2 tsp 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 the nutritional yeast, liquid aminos, mustard, spices, and gouda cheese (cut into smaller pieces) and blend again until smooth.
Season with salt and pepper, add the rest of the plant milk, and blend again until completely creamy.
Cook the pasta according to package directions and, once drained, add it back to the cooking pot.
Pour the cheese sauce over the cooked pasta and mix well.
Mix the bread crumb topping ingredients together
Pour the mac and cheese into a baking dish and top with the bread crumb mixture.
Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes.
Garnish with chopped parsley before serving.
