Mac & Cheeze Casserole

For The Sauce:
2 cups Soy creamer (I use silk)
1/2 cup Nutritional Yeast
1 tbsp tahini paste
2 tbsp white Miso
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp ground mustard
2 tbsp cornstarch
1/2 cup finely ground cashews (raw)

Other Ingredients:
1 lb pasta, prepared in salted water
1/4 cup vegan margarine (I use Earth Balance)
1/4 cup Nutritional Yeast
1/4 cup finely ground Cashews (raw)
1 tsp paprika
sea salt and fresh cracked pepper to taste

Preheat oven to 350 degrees.
Prepare pasta as per package directions in salted water.
For the Sauce:
Put all ingredients into a blender or food processor and blend until smooth. Pour into a sauce pot and heat on medium heat, stirring constantly until it thickens. Remove from Heat and set aside.
Directions:
Mix prepared and drained pasta with Margarine until melted. Add prepared sauce. Sprinkle in paprika, Pour pasta into a 9x12 baking dish and sprinkle the remaining cashews and Nutritional yeat all over the top. Add sea salt and fresh cracked pepper to taste. Bake at 350 for 15-20 minutes, or until top is golden and crispy. Remove from oven and let sit a few minutes before serving. Makes 10 generous servings.

Number of Servings: 10

Recipe submitted by SparkPeople user REGULARJONI.