Everyday Mac in a "Cheesy" Sauce with Carla Hall

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A combination of roasted vegetables and miso come together to create an umami-rich, “cheesy” sauce for this plant-based take on Carla Hall's favorite: mac-and-cheese.

 

Servings: 4 to 6

 

Ingredients

  • 1½ cups Califia Farms Unsweetened Almondmilk
  • 2 tablespoons white or yellow miso
  • 1 large yellow onion, halved, peeled and thinly sliced
  • 3 medium carrots, washed, halved lengthwise, and thinly sliced
  • 5 garlic cloves, peeled
  • 4 tablespoons olive oil, divided
  • 1/2 cup raw cashews
  • 1 cup boiling water
  • 2 cups Califia Farms Original Oatmilk
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon dry mustard
  • 1/2 teaspoon sweet paprika
  • 1/2 pound elbow macaroni, cooked for 2 minutes or until translucent
  • 1 cup Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Pinch cayenne pepper

 

Method

  1. Preheat oven to 425°F.
  2. Place miso in a large bowl, and gradually whisk in the Califia Farms Unsweetened Almondmilk until smooth. Stir in 2 tablespoons of olive oil.
  3. Place the prepared onions, carrots, and garlic cloves into the almond milk mixture. Toss to coat well, and pour onto a large baking sheet. Bake for about 30 minutes, until the vegetables are soft and the liquid has reduced and thickened. Remove from oven and allow to cool for 30 minutes.
  4. While the vegetables are roasting, place the raw cashews in a small bowl and cover with boiling water, allowing to soak for at least 30 minutes.
  5. Meanwhile, make the Panko breadcrumb topping. In a medium bowl, toss the Panko breadcrumbs with garlic powder, salt, cayenne pepper, and 2 tablespoons of the remaining olive oil, then set aside.
  6. When the vegetables are finished cooking, turn the oven down to 350°F.
  7. Once vegetables have fully cooled, place them in a blender with the soaked cashews (don't throw out the water just yet!), Califia Farms Original Oatmilk, soy sauce, dry mustard, and paprika (this can be done in batches).
  8. Purée until smooth, then add salt and pepper to taste. If the mixture is too thick, add the reserved cashew soaking water, one tablespoon at a time to loosen it up.
  9. Mix the al dente macaroni with the blended “cheesy” sauce until coated, then pour into a lightly-oiled 2.5 quart casserole dish and spread into an even layer. Sprinkle with the prepared Panko breadcrumbs.
  10. Bake until bubbling and the top is browned, about 25-30 minutes. Remove from oven and allow to rest for five minutes before serving. Enjoy!