Vegan Cashew Mac & Cheese

• 1 cup raw cashews + water for soaking
• 1 tablespoon tomato paste
• 1/4 cup water
• 2 tablespoons nutritional yeast
• 1/2 lemon, juiced
• 1 teaspoon sea salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground black pepper
• 1 lb dried pasta of your choosing. I prefer rice (for gluten-free) or whole wheat elbows.
• 1-2 teaspoons extra virgin olive oil (optional)
• 1/2 cup unseasoned breadcrumbs (optional) *not GF
• scallions/ crushed red pepper for garnish

1. Soak raw cashews in cool water for 1 hour.rnDrain soaked cashews and place them in a food processor or blender.rnAdd nutritional yeast, salt, turmeric, pepper and pulse a few times to combine.rnAdd lemon juice and water.rnBlend until completely smooth.
2. Prepare pasta according to instructions.rnDrain and combine with cashew cheese.rnAdd water, a tablespoon at a time, if sauce seems too thick.
3. Serve as is, with garnishes of your choosing
4. orrnSpread prepared mac and cheese into a greased loaf pan.rnSprinkle with breadcrumbs.rnBake at 350 for 8-10 minutes, or until top is lightly browned.rnGarnish and serve.

cashews , tomato paste, water, nutritional yeast, lemon, salt, turmeric, ground black pepper, pasta, extra virgin olive oil, breadcrumbs, red pepper

Taken from food52.com/recipes/27376-vegan-cashew-mac-cheese (may not work)