Not only is this dish outstanding when enjoyed right away, it freezes very well too. Just put it in the freezer before the final bake for an exceptional and easy meal at a later date.
2 cups raw cashews, soaked for 6-8 hours until soft, to do a quick soak use boiling water and soak for 30 min
1/3 cup nutritional yeast
1 lemon juiced (about 3 tbsp)
4 cloves roasted garlic, reduce to 1 if using raw
1/4 tsp ground pepper
1 tsp salt
1 tsp dijon mustard, use yellow if you don’t have dijon
Optional, and/or to taste: I always add a 1/4 tsp each of cumin and paprika, or 1/2 tsp chili powder. 1/4 tsp turmeric will make it more cheesy yellow and add a bit more depth of flavour! 1/2 tsp of onion powder is also a tasty addition.
1/2 cup panko, you can use course bread crumbs if you can’t find panko
1/4 cup raw pine nuts, chopped - you can use other nuts as well such as macadamias, walnuts, or pistachios too!
1 tbsp dried parsley
Pinch of salt & pepper
2 tbsp melted butter or oil
1 lb macaroni pasta, or pasta of choice
Pre heat oven to 220 C / 425 F.
While making the cashew sauce bring a pot of salted water to boil, and cook pasta according to package instructions.
Blend all sauce ingredients in a blender with just enough water to get it moving, starting with 3/4 cup and adding more slowly if needed. Blend until silky smooth for best end results.
Once pasta is cooked, drain and then mix together with cashew sauce. Transfer to a 9” deep dish pie plate or casserole container.
Mix together all crust ingredients, and spread evenly over the mac and cheese.
Place in oven on middle rack and bake until crust is golden brown, 15-25 minutes.
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