For Cashew Milk:
1 Cup Cashews
Warm Water to cover cashews
4 Cups cold water
Put Cashews in a bowl and add enough warm water to cover. Let soak for about 3 hours. After soaking put cashews and cold water into a blender and blend until smooth with no chunks.
For the Faux Bread Crumb Topping:
1/2 Cup cooked Rice
1/2 Cup Rolled Oats
1 tsp turmeric
2 Tbsp Olive Oil
In a food processor add rce, oats and turmeric and blend together until well mixed. In a frying pan add olive oil and mixture frying until it starts getting crunchy like bread crumbs. Remove from heat.
2 Tbsp plant based butter
1 tsp Bittersweet Herb Farm Zesty Garlic Seasoning
1 large sweet potato grated
1 tsp nutritional yeast
In a small frying pan, add plant based butter and Bittersweet Herb Farm Zesty Garlic Seasoning. When butter is melted add in your grated sweet potato and fry until crispy. remove from heat.
Macaroni and Cheese:
1/2 lb Cooked Macaroni
3 Tbsp plant based butter
2 Tbsp nutritional yeast
1/2 tsp turmeric
2 Tbsp Tapioca flour (or your choice of flour)
1 1/2 Tbsp Bittersweet Herb Farm Zesty Garlic Seasoning
3 Cups cashew milk
In a saucepan begin by making a roux. Melt the butter, add the Bittersweet Herb Farm Zesty Garlic Seasoning and stir making sure not to burn the butter. Add flour and nutritional yeast. Stir well. It will be very thick. This is your roux. To the roux slowly add cashew milk (about a cup at a time). Stirring constantly as it thickens. When you have reached your desired thickness remove from heat. Add the cooked pasta and toss well. Put pasta into a greased baking dish and top with the faux bread crumb topping or Grated sweet potato topping (Above). Bake at 350 degrees for 25-30 minutes. Enjoy!
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