Macaroni and Cheeze

I love my cashew Cheeze mix, here is another idea of how you can use it! Served here as Mac and Cheeze with lightly steamed green beans and fresh strawberries, both fresh from the garden! I keep the cheeze mix in a jar in the fridge, and can have cheeze sauce or queso dip in about 10 minutes. We also like to sprinkle the dry mix on spaghetti or pizza.

First you need to make your cheeze sauce mix:

Cheeze Sauce Ingredients

1 cup raw cashews

½ cup gluten free rolled oats

1 cup nutritional yeast flakes

2 Tbsp arrowroot

2 tsp. garlic powder

2 tsp. onion powder
2 tsp. dry mustard

1 Tbsp salt

1 tsp paprika

Place cashews and oats in food processor and chop until finely ground. Scrape sides & then add nutritional yeast, arrowroot, garlic and onion powder, salt, & paprika, process about a minute to thoroughly combine.

This dry mix can be stored in refrigerator in an airtight container for up to 2 months.

Mac 'n' Cheeze:

1 pkg GF pasta

1 cup of  cheeze sauce mix  (above)

2 cups of plant milk (soy, almond, rice, hemp, etc)

2 Tbsp sea salt

2 Tbsp freshly ground black pepper

1. Soak GF pasta in cold water about 30 minutes, then boil for 5 minutes & drain.

2. Pour milk into medium saucepan over medium-high heat and add ½ cup dry cheese mix. 

3. Cook cheeze sauce, stirring often, for 7-10 minutes or until thickened.

4. Add salt & pepper to taste. 

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With the remaining cheeze mix in the 'fridge, use 1/2 cup dry mix to 1 cup plant milk, stir together over medium heat until thickened anytime you want a cheesy sauce for your burritos, nachos,  veggie dip,  for amazing enchiladas,  use it in any casserole recipe that you would like to veganize that used regular cheese, or anything else you can dream up! I also use the cheeze sauce for my Broccoli Rice dish here.