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
- 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
- Preheat oven to 425°F.
- Place miso in a large bowl, and gradually whisk in the Califia Farms Unsweetened Almondmilk until smooth. Stir in 2 tablespoons of olive oil.
- 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.
- 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.
- 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.
- When the vegetables are finished cooking, turn the oven down to 350°F.
- 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).
- 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.
- 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.
- 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!