I finally tried my hand at a no dairy, no noodle macaroni and cheese.. and boy was it delicious. You may have seen a video floating around Facebook showing how to make ‘cashew cheese’.. Well, I tried my hand at it, using nutritional yeast as the cheese, and cashews as the thickener.
Now, I know what you’re going to say. Cashews are fulll of carbs… but let me just say that when this is all done and served, you have about 10 carbs per serving. Not too shabby if it fits your macros!
It was delightful! Smelt sooo much like cheese. It definitely had a cheesy flavour to it too! I recommend making it but not telling your fam that it’s not cheese to see if they’d figure it out (unless they have a nut allergy.. then don’t do that)
The cheese recipe is from the back of the Bob’s Red Mill Yeast bag but stay tuned, I will be tweaking and making more recipes using that great stuff.. (not sponsored)
What you’ll need:
- 1 1/2 cups cashews
- 1/4 cup nutritional yeast
- 2-3 squeezes lemon juice
- 1 tbsp garlic powder
- 3/4 cup water
- 1 cauliflower head – chopped
First things first, soak your cashews for roughly 4 hours. It will help them process and be chopped in a blender.
Drain the water into another cup, keep it and set it aside.
In a blender or food processor, drop in your cashews. Chop them up as much as you can, they will most likely stick to the side of the blender and not chop anymore. This is when you add 1/4 cup of the water you set aside. Blend again and it should become realllly thick. Drop in your yeast, garlic, lemon juice and the remaining water. Blend until smooth. It will still be thick but it should be able to drop off your spoon.
Put your cauliflower into a casserole dish. Pour the cashew mix on top and then mix it in thoroughly.
Bake at 350 for 30 minutes!