Okay, I have to admit that I’ve yet to be a fan of fake Mac N Cheez because no part of it ever tasted like any part of the name. Until now.
Last night I whipped up decadent version of the tasty classic that I could not stop eating. I just finished the rest of it off just now and it really held up well over night. Here’s how I did it.
1 cup cashews
3 cups water
Blend and make cashew milk.
In another pan at the same time, prepare according to package instructions, 1 bag of Tinkyáda pasta. This is a brown rice pasta. It holds up pretty well. On the front of the bag is a suggested cooking method of having you boil the pasta for 1-2 minutes, and turn off the heat and let it set for 18 minutes. 13 minutes was plenty, and the next time I try it, I will back it up a couple of more minutes.
Pour the blended cashew milk into a pan and simmer on low heat. I continued to make it cheezy by adding
4 Tbsp Bragg’s Nutritional Yeast
1 Tbsp Smoked paprika
1 Tbsp granulated garlic
2 tsp Penzey’s Sandwich sprinkle
4 Tbsp Bob’s Red Mill Large Flake Nutritional Yeast
1 tsp turmeric
salt and pepper to taste
A couple of notes. I added the first ingredient, stirred, tasted. Next, stirred, tasted. Pinches of salt and grinds of pepper were added with each addition until it tasted just right to me. I thought it finally started getting there once I added the BRM Nooch. The smoked paprika was a must, too. Also, I used a lot more nooch than I ever imagined I would use, but I think it really worked out. Hubby was eating it and was in constant amazement that there was no cream or oil in this despite how rich it tasted. It’s still weekend food, but I don’t need to miss a hearty bowl of mac’n’cheese anymore!