Miso, nutritional yeast and lemon juice give our vegan take on macaroni and cheese a tangy flavor.
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.
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.
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.
Combine cashew cheese with brown rice noodles.
Pour mixture over broccoli and cauliflower, and serve.
Serving Size 100 gm
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.