This vegan macaroni and cheese recipe appears courtesy of Green Restaurant in Tempe, AZ. Watch a review of this restaurant from Check, Please! Arizona.
Soak the cashews in water overnight or at minimum 6 hours. Save the water for future use in cheesy sauce.
Preheat oven to 350 degrees
In a blender, put the water and the soaked cashews, olive oil, lemon juice, nutritional yeast, tahini, fresh garlic, and salt. Blend until smooth.
In a medium-sized pot, melt the earth balance margarine and add the gluten-free oat flour together to make a roux. Be careful not to scorch the butter. Cook the roux for about 2 minutes.
Pour in mixture from the blender of cashew cheese sauce and simmer for about 6 minutes, stirring every minute.
Cook the corn elbow pasta for about 4 to 5 minutes. You want the pasta to the al dente and undercooked as the remaining of the cook time will happen while it’s baking.
Mix together the partially cooked pasta with the cheese sauce input into a 9X9 casserole dish. Top with a 2 ounce package of crushed potato chips of your choice (suggested salt and vinegar or jalapeno flavored chip). Add a red onion that has been minced and caramelized with a little bit of olive oil. The onions and chips will just begin to scorch before the dish should be removed from the oven. Bake for 20 minutes.
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