easy vegan mac and "cheese"
nutritional yeast and cashews make for a creamy, delicious, and vegan take on mac and cheese that will have everyone coming back for seconds . be sure to plan ahead the cashews will need 2 to 8 hours to soak . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
nonstick cooking spray, salt, raw, unsalted cashews, sauerkraut, unsweetened cashew milk, nutritional yeast, olive oil, all purpose flour, garlic powder, paprika, mustard powder, turmeric, salt, black pepper, elbow macaroni, round buttery crackers, vegan buttery spread
- nonstick cooking spray
 - 1.0 tablespoon salt
 - 8.0 ounce raw
 - unsalted cashews
 - 1.5 cup sauerkraut
 - 4.5 cup unsweetened cashew milk
 - 0.3 cup nutritional yeast
 - 2.0 tablespoon olive oil
 - 6.0 tablespoon all purpose flour
 - 0.8 teaspoon garlic powder
 - 0.5 teaspoon paprika
 - 0.5 teaspoon mustard powder
 - 0.5 teaspoon turmeric
 - 1.0 teaspoon salt
 - 0.2 teaspoon black pepper
 - 1.0 pound elbow macaroni
 - 4.0 ounce round buttery crackers
 - 0.2 cup vegan buttery spread

- in a large bowl, combine the cashews with enough water to cover them completely.
 - cover the bowl with plastic wrap and allow to soak at room temperature for at least 2 hours, and preferably 8 hours.
 - preheat the oven to 375degf.
 - spray a 9x13 inch baking dish with nonstick cooking spray.
 - set aside.
 - bring a large pot of water to a boil and add the salt.
 - drain the cashew nuts from the soaking water and transfer them to the bowl of a food processor or high power blender.
 - add the sauerkraut, cashew milk, nutritional yeast, olive oil, flour, garlic powder, paprika, mustard powder, turmeric, salt, and pepper.
 - process or blend the mixture on high speed until completely smooth and the consistency of thick cream, 5 6 minutes.
 - add the noodles to the boiling water.
 - cook, stirring occasionally, until the pasta is al dente, 9 10 minutes.
 - drain the pasta in a large colander, and rinse thoroughly with cold water.
 - return the drained pasta to the pot.
 - once the sauce is smooth, add it to the drained pasta in the pot.
 - stir to combine.
 - pour the pasta into the prepared baking dish.
 - place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin.
 - transfer the cracker crumbs to a large bowl.
 - place the buttery spread in a microwave safe bowl.
 - microwave on high until melted, about 30 seconds.
 - pour the melted butter over the cracker crumbs.
 - mix with a fork until the crumbs are evenly moistened.
 - sprinkle the cracker crumbs in an even layer over the pasta.
 - bake the mac and "cheese" on middle rack of oven until edges are bubbling and the topping is slightly browned, 22 25 minutes.
 - check to see that mac and "cheese" is done.
 - remove from oven or add time as needed.
 - allow macaroni and "cheese" to rest for 15 20 minutes before serving.
 - .

### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 1.0 tablespoon salt
- 8.0 ounce raw
- unsalted cashews
- 1.5 cup sauerkraut
- 4.5 cup unsweetened cashew milk
- 0.3 cup nutritional yeast
- 2.0 tablespoon olive oil
- 6.0 tablespoon all purpose flour
- 0.8 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon mustard powder
- 0.5 teaspoon turmeric
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 1.0 pound elbow macaroni
- 4.0 ounce round buttery crackers
- 0.2 cup vegan buttery spread

 ### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 1.0 tablespoon salt
- 8.0 ounce raw
- unsalted cashews
- 1.5 cup sauerkraut
- 4.5 cup unsweetened cashew milk
- 0.3 cup nutritional yeast
- 2.0 tablespoon olive oil
- 6.0 tablespoon all purpose flour
- 0.8 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon mustard powder
- 0.5 teaspoon turmeric
- 1.0 teaspoon salt
- 0.2 teaspoon black pepper
- 1.0 pound elbow macaroni
- 4.0 ounce round buttery crackers
- 0.2 cup vegan buttery spread


You can follows these steps to make the recipe:
- in a large bowl, combine the cashews with enough water to cover them completely.
- cover the bowl with plastic wrap and allow to soak at room temperature for at least 2 hours, and preferably 8 hours.
- preheat the oven to 375degf.
- spray a 9x13 inch baking dish with nonstick cooking spray.
- set aside.
- bring a large pot of water to a boil and add the salt.
- drain the cashew nuts from the soaking water and transfer them to the bowl of a food processor or high power blender.
- add the sauerkraut, cashew milk, nutritional yeast, olive oil, flour, garlic powder, paprika, mustard powder, turmeric, salt, and pepper.
- process or blend the mixture on high speed until completely smooth and the consistency of thick cream, 5 6 minutes.
- add the noodles to the boiling water.
- cook, stirring occasionally, until the pasta is al dente, 9 10 minutes.
- drain the pasta in a large colander, and rinse thoroughly with cold water.
- return the drained pasta to the pot.
- once the sauce is smooth, add it to the drained pasta in the pot.
- stir to combine.
- pour the pasta into the prepared baking dish.
- place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin.
- transfer the cracker crumbs to a large bowl.
- place the buttery spread in a microwave safe bowl.
- microwave on high until melted, about 30 seconds.
- pour the melted butter over the cracker crumbs.
- mix with a fork until the crumbs are evenly moistened.
- sprinkle the cracker crumbs in an even layer over the pasta.
- bake the mac and "cheese" on middle rack of oven until edges are bubbling and the topping is slightly browned, 22 25 minutes.
- check to see that mac and "cheese" is done.
- remove from oven or add time as needed.
- allow macaroni and "cheese" to rest for 15 20 minutes before serving.
- .

