Vegan Mac N' Cheese (3)

Ingredients:

2 cups raw cashews
3 tablespoons extra-virgin olive oil, plus more for the baking dish
1/4 cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon white miso
1 clove garlic
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon freshly ground black pepper
1 pound whole-grain elbow pasta
1 cup daiya shredded cheddar cheese

Steps:

1. Soak cashews with enough water to cover for at least 4 hours. Drain.

2. Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika and pepper. Pulse until cashews are finely chopped. With motor running, add 3/4 cup water and daiya cheese and process until smooth.

3. Meanwhile, preheat oven to 350°F and lightly oil a 9- x 13-inch shallow baking dish.

4. Cook pasta according to package directions. Drain and return to pot.

5. Add cashew mixture.

6. Transfer to baking dish and bake 30 minutes or until heated through and golden on top.

Serves: 8-10