Vegan Mac n Cheese

This recipe was created to gratify my wife when she misses her childhood home cooked Maryland style Mac n Cheese. It is full, creamy and cheesy and is sure to satisfy home sickness or just curious taste buds.

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Let's get to work:

500 gram dry pasta

For the sauce:

220 gram grounded cashews

5 tbsp nutrional yeast

350 ml coconut milk

1 1/2 leeks

1 1/2 tsp mustard

200 ml peanut milk (or any other vegetable milk, second best would be oat)

5 garlic cloves

juice from one lemon

100 ml water

1 tsp old bay spice

1/2 tsp cayan pepper

1/4 tsp nutmeg

salt and pepper to taste

On top:

Vegan grated cheese

bread crumbs

Directions:

1. Prepare the pasta al dente.

2. Mix the grounded cashews with the nutiritional yeast and coconut milk.

3. Chop the leeks and garlic cloves and fry them until they are transparent. Add the lemon juice togther with all the spices and fry for another 2-3 minutes. Add the cashew mix and all other sauce ingredients and bring to a boil for about 10 minutes.

4. In a baking pan mix the sauce with the pasta.

5. Spread the grated cheese, bread crumbs and some more old bay spice on top and bake on 220 Degrees for about 20-25 minutes.