Ingredients: 1 box of pasta. Shells or macaroni. (I used medium shells) 3-4 slices of bread, buttered (Earth Balance)
For the Sauce: 1 1/2 cups raw cashews 2 cups vegan chicken flavored broth. 4 tbs olive oil 4 cloves garlic, minced 1 small onion, minced 1/3 cup flour 2 cups almond milk (you can use soy) 1 package daiya cheddar 1 tsp tumeric salt and pepper to taste 4 tbs nutritional yeast 2 tbs lemon juice
Directions: Preheat oven to 350 degrees. Prepare your pasta. In a food processor add your cashews and the broth. Blend until there are no cashew chunks left. In a cast iron skillet saute the garlic and onion in a tablespoon of oil until translucent. Set aside. wipe out your skillet and add the remaining olive oil. Heat on medium and add the flour. Mix well to form a paste. Add more oil if necessary. You want to stir this constantly for about 10- 15 minutes. It is ready when it is a medium brown toasted color and it smells fragrant. Whisk in the almond milk and then the cheese. Whisk constantly so the sauce does not form clumps. Add the broth and cashew mixture. Then whisk in all your spices and lemon juice. Let simmer for 2-3 minutes. When done pour the sauce over the pasta and mix well. Pour into a 9x13 glass bake. Tear up the pieces of bread and place on top of the pasta evenly. This prevents it from drying out in the oven. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for 5 more. If you want the bread on top to be more toasted turn on your broiler for a minute or two. I hope you enjoy this recipe.
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