Go Back
–+ servings

vegan mac n cheeze with shiitake bacon

Patty Malcolm | Chickfoodtv
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins
Course dinner
Servings 4

Ingredients
  

  • 1 tablespoon vegan butter I use miyokos
  • 2 cups unsweetened almond milk
  • 1 cup nutritional yeast
  • 2 cups raw cashews soaked overnight
  • juice of one small lemon
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt or to taste
  • 1/2 turmeric powder
  • smoked paprika for garnish (optional
  • chives finely minced for garnish (optional)
  • Shiitake bacon for garnish optional
  • Shiitake bacon
  • 1 pound shiitake mushrooms stemmed and sliced ¼ in thick
  • ¼ cup grapeseed oil or other cold pressed vegetable oil
  • 1¼ tsp fine sea salt
  • freshly ground black pepper

Instructions
 

  • SOAK. Soak raw cashews covered in water overnight on countertop covered with a. dish towel.
  • BLEND. Add cashews, almond milk, lemon juice and seasonings to a blender and blend until smooth.
  • ADJUST. Taste and adjust seasonings if desired. 
  • HEAT. Transfer Cheese sauce to a medium saucepan and heat on medium low heat. until warmed.
  • POUR. The cheese sauce over your choice of pasta and stir to incorporate.
  • GARNISH. Garnish with smoked paprika, shiitake bacon, chives and serve immediately.
  • ENJOY!
  • Shiitake mushrooms
  • PREHEAT. Preheat oven to 375 degrees.
  • MEANWHILE. In a large bowl, toss sliced mushrooms with sunflower oil, sea salt, and freshly ground pepper. Allow to marinate 30 minutes before cooking.
  • LINE. Line a baking sheet with parchment paper. Layout shiitake mushrooms in a single layer on baking sheet and bake for about 30 minutes, until steam disappears and the shiitakes are evenly browned.They will shrink considerably. 
  • COOL. Remove the mushrooms and allow to cool, mushrooms will crisp as they cool. 
Tried this recipe?Let us know how it was!