Mac and Cashew Cheese Bake Recipe from: Indra Vignola, Armstrong, BC

1 lb dry macaroni pasta, or pasta of choice

Cashew Sauce
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
zest from 1 fresh lemon, before juicing. Optional but recommended.
1 lemon juiced (about 3 tbsp)
4 cloves roasted garlic, reduce to 1 or 2 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 1/4 tsp each of cumin and paprika, or 1/2 tsp chili powder seasoning. I also add 1/2 tsp turmeric to make it more cheesy yellow, and add a bit more depth of flavour. Plus 1/2 tsp of onion powder is also a tasty addition.

Crust
1/2 cup panko, you can use coarse bread crumbs if you can’t find panko
1/3 cup raw pine nuts – you can use other nuts as well, such as chopped macadamias, walnuts, or pistachios!
1 tbsp dried parsley
pinch of salt & pepper
2 tbsp melted butter or oil

Pre heat oven to 220 C / 425 F.

Bring a pot of salted water to a 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 1 cup and adding more slowly if needed. Blend until silky smooth for the best end results.

Once the pasta is cooked, drain it and then mix it together with the cashew sauce. Transfer to a 9” deep dish pie plate or casserole container, or a larger shallower dish.

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.

• Cashews – Raw
• Cashews – Raw – ORGANIC
• Cashews – Raw, Pieces
• Cashews – Raw, Pieces – ORGANIC
• Pine Nuts – Raw – ORGANIC
• Pistachios – Raw, Shelled
• Pistachios – Raw, Shelled – ORGANIC
• Walnuts – Raw, Halves & Pieces
• Walnuts – Raw, Halves & Pieces – ORGANIC
• Macadamias – Raw – ORGANIC
• Macadamias – Raw