Tofu Herbed Feta
a) ½ block firm or extra firm water packed tofu
b) ¼ Cup Refined coconut oil – Melted
c) 1 tsp lactic acid
d) 1 Tbsp white wine vinegar
e) 1 ½ tsp fine sea salt
f) ¼ tsp onion powder
g) 1 tsp dried basil
h) ½ tsp dried tarragon
i) ½ tsp dried oregano
j) ¼ tsp dried rosemary
i) Combine all ingredients in a food process and process until smooth, place in refrigerator to firm
2) Cheddar cheese sauce
a) 1 ¾ cup plain, unsweetened soy milk (almond can be used)
b) ¼ cup tapioca flour
c) ¼ cup nutritional yeast
d) ¼ cup canola oil
e) 1 Tbsp mellow white miso paste
f) 1 ½ tsp tomato powder (1 T tomato paste can substitute)
g) 1 tsp sea salt
h) 1 tsp apple cider vinegar
i) ½ tsp dry ground mustard
j) ½ tsp onion powder
k) ½ tsp smoked paprika
l) ¼ tsp lactic acid
m) ¼ tsp garlic powder
n) ¼ tsp turmeric
o) Dash cayenne pepper
i) Combine all ingredients in a two-quart sauce pan and heat over medium heat until it is thick and cheese sauce like.
3) Cashew Cream
a) ¼ cup raw cashews - soaked
b) ½ cup water
i) Blend ingredients until smooth
4) 1 lb elbow macaroni
a) Cook as directed to al dente
5) Panko bread crumbs
Technique
- Grease the side and bottom of a 9” X 13” with refined coconut oil or vegetable shortening. Alternatively, you can line with parchment paper.
- Preheat oven to 350°F
- Combine all ingredients (except bread crumbs) in a large bowl or stockpot and mix well.
- Put mac and cheese mixture in the prepared pan
- Sprinkle the mac and cheese with bread crumbs
- Bake at 350° for one hour
