Only a certain few will go for this recipe but hey, for those who are vegan, this might work for you!
The “cheese” mix will work for topping a number of items from pasta to rice to using as a ‘gravy’ for other items.
The recipe will be archived in the Trail Cooking pages.
‘Cheese’ Sauce Base
3 cups organic raw cashews (broken pieces work fine)
2 cups nutritional yeast
1 tsp kosher salt
3 Tbsp granulated garlic
3 Tbsp onion powder (not onion salt)
1/2 cup organic cornstarch
In a dry blender whirl the nuts till they are very fine. Add everything else and blend well.
Store tightly covered in your refrigerator for up to 2 months.
Add 1/2 cup mix to 1 cup of water in a small pot, whisk over heat till thickened. Salt to taste as desired.
Vegan One Pot Mac & Cheese
In a snack bag pack:
1/2 cup ‘Cheese’ Sauce mix
In a sandwich bag:
8 ounces small pasta
Bring 4 cups water to a boil in a 2L pot. Cook pasta for time on pasta package. Turn the heat down to low and drain pasta carefully. Stash the pasta in a bowl.
Add 1 cup water to the ‘Cheese’ mix in your pot. Turn up the heat on your stove and whisk till the sauce thickens up. Toss the pasta with sauce and serve.