Baked Macaroni and Cheese

Baked Macaroni and Cheese

This sophisticated dish conjures up hints of cream and truffle. 

Baked Macaroni and Cheese

Cashew Cheese Sauce:

1 3/4 cups cashews, soaked 1-2 hours

2 tablespoons lemon juice

2 tablespoons water

1/2 cup olive oil

1 teaspoon sea salt 

1/4 cup nutritional yeast

1/4 medium shallot

1/2 teaspoon chili powder

Pinch cayenne

Pinch turmeric

1/2 clove garlic

Black pepper to taste

Blend all ingredients in Vita-Mix until completely smooth.

Assembly:

4-5 yellow squash, peeled with ends cut off

Sea salt

1 recipe Cashew Cheese Sauce

Finely chopped walnuts (optional)

Chili powder (optional)

Paprika (optional)

Process squash through spiral slicer to create long noodles; roughly chop the noodles, toss with a bit of salt, and let sit for 30-45 minutes.

Mix noodles and Cashew Cheese Sauce in a bowl and then spread into casserole pan. Optional: Top with finely chopped walnuts and extra chili powder or paprika.

Place in bottom of dehydrator at 115 degrees for 1-2 hours to warm before serving.

Serves 4

From Everyday Raw by Matthew Kenney.