Category, , DifficultyBeginner

Miso, nutritional yeast and lemon juice give our vegan take on macaroni and cheese a tangy flavor. We like the hearty bite of brown rice pasta, but you can use your favorite wheat-free variety.

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 ½ lb brown rice elbow pasta
 ½ cup cashew pieces
 3 ¼ tbsp nutritional yeast
  tsp onion powder
 salt, to taste
 ground white pepper, to taste
 1 ¼ tsp garlic powder
 1 ½ cups plain soy milk
 1 ¼ tbsp tapioca flour
 3 ¼ tbsp extra virgin olive oil
 1 tbsp white miso
 2 ½ tsp lemon juice
 1 ½ cups broccoli crowns, chopped and steamed
 1 ½ cups cauliflower, chopped and steamed

1

Finely grind cashews in food processor, taking care not to process into a paste. Add nutritional yeast, onion powder, garlic powder, and salt and white pepper to taste. Pulse a few more time to blend in spices.

2

Combine soymilk, tapioca flour and extra virgin olive oil in a saucepan. Bring mixture to a simmer over high heat. Reduce heat to medium-low and cover. Simmer mixture, stirring occasionally for 10 Minutes until tapioca flour dissolves. Cool slightly. Cook brown rice noodles according to package instructions while mixture simmers.

3

With the food processor running, gradually add soymilk mixture to cashew mixture. Blend for 2 Minutes, or until smooth and creamy. Blend in miso and lemon juice.

4

Combine cashew cheese with brown rice noodles.

5

Pour mixture over broccoli and cauliflower, and serve.

Ingredients

 ½ lb brown rice elbow pasta
 ½ cup cashew pieces
 3 ¼ tbsp nutritional yeast
  tsp onion powder
 salt, to taste
 ground white pepper, to taste
 1 ¼ tsp garlic powder
 1 ½ cups plain soy milk
 1 ¼ tbsp tapioca flour
 3 ¼ tbsp extra virgin olive oil
 1 tbsp white miso
 2 ½ tsp lemon juice
 1 ½ cups broccoli crowns, chopped and steamed
 1 ½ cups cauliflower, chopped and steamed

Directions

1

Finely grind cashews in food processor, taking care not to process into a paste. Add nutritional yeast, onion powder, garlic powder, and salt and white pepper to taste. Pulse a few more time to blend in spices.

2

Combine soymilk, tapioca flour and extra virgin olive oil in a saucepan. Bring mixture to a simmer over high heat. Reduce heat to medium-low and cover. Simmer mixture, stirring occasionally for 10 Minutes until tapioca flour dissolves. Cool slightly. Cook brown rice noodles according to package instructions while mixture simmers.

3

With the food processor running, gradually add soymilk mixture to cashew mixture. Blend for 2 Minutes, or until smooth and creamy. Blend in miso and lemon juice.

4

Combine cashew cheese with brown rice noodles.

5

Pour mixture over broccoli and cauliflower, and serve.

Good Earth Vegan Macaroni with Cashew Cheese