Mac & Cheese

This recipe was developed by chefs at the University of Kansas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Ingredients

1 ½ Cups Cashews, raw
3 Tablespoons Lemon juice
¾ Cup Water
1 ½ Teaspoons Sea salt
¼ Cup Nutritional yeast
½ Teaspoon Chili powder
¼ Teaspoon Turmeric
1 Pinch Cayenne pepper
1 Tablespoon Ground mustard
1 Tablespoon Ground black pepper
3 Cups Shell pasta, dry
½ Onion, julienne
1 ½ Cups JUST egg
2 Cups Chickpea flour
4 Rebellyous Nuggets

Garnish
Paprika
1 Green onion, sliced

Preparation

1. Prepare the pasta according to package direction.
2. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, turmeric, cayenne pepper, and mustard in a high-speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
3. Prepare the French Fried Onions: place onions in an Ice bath for 10 minutes then drain water. Egg wash with JUST egg, coat onions with chickpea flour and put in freezer for 10 minutes.
4. Fry onions in designated vegan fryer for 2 minutes.
5. Fry Rebellyous Nuggets in designated vegan fryer for 4 minutes.
6. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste. Serve the mac & cheese warm, topped with the French fried onions and Rebellyous nuggets.
7. Garnish with Paprika and green onion.