macaroni and cheese

Even though I am too afraid to share it with an omnivore, I have long had a fascination with vegan mac and cheese recipes. I've tried quite a few, and am always interested in new strategies. I've been playing with this recipe for a while. I like that it has cashews and miso in it, which at least allows me to pretend it's healthy. (It is healthy in comparison with my favorite mac and cheese recipe, the one from the New Farm cookbook, which has an embarrassingly high amount of fat.)



First, cook
12 ounces whole wheat macaroni
according to the package's directions. Drain and place in a large bowl. (OK, it doesn't have to be whole wheat, but they have made great strides in whole grain pasta lately, and I prefer it. It also helps with the conceit that this is healthier mac and cheese!)

While the macaroni is cooking, prepare the "cheese" sauce. In a food processor or high-powered blender, liquefy
1 cup cashews (raw or roasted -- I've done it both ways)
1/4 cup cornstarch
1/2 cup nutritional yeast
1/8 tsp. white pepper
1/4 tsp. turmeric
3/4 tsp. agar powder
1 tsp. salt
1 tsp. garlic powder
2 tsp. onion powder
2 1/4 cups soy milk
1/4 cup okara
1 tsp. liquid smoke
1/2 cup olive oil
1/4 cup miso paste (yellow or white)
2 Tablespoons lemon juice
Pour the liquefied mixture into a medium pot and whisk or stir over medium-low heat until mixture thickens.



Once it has reached maximum thickness, pour the sauce over the macaroni and stir until it's all incorporated and ready to eat. Stir in steamed broccoli too, if desired.