Just one of those Mac & Cheese days.

     I was never a real big M&C person when i became vegan..but lately i have been craving it like crazy! So i just decided to be brave and make a vegan version combining ideas i got from Vegweb.com and the Native Foods cookbook. It surprisingly came out pretty delicious, not so cheesy flavored but still good. You guys be the judge..or if you have any suggestions, let me know!
 
  Things you need:

• 1/2 a cup Cashews
• 1 cup of Rice Milk Unsweetened
• 1 Garlic tooth
• A dash of pepper
• 1/3 cup of Nutritional Yeast
• 1 teaspoon of Braggs Amino acid
• 3/4 cup of Brown rice spaghetti (or any other spaghetti that you would like)
• 1 cup Broccoli
• 1 cup Summer squash 
• 1/4 cup of any kind of flour ( i used soy flour, only thing i had around)

1. Soak cashews and rice milk for 5 minutes in blender.
2. Add nutritional yeast, garlic, pepper, Bragg, and flour.
3.  Blend till creamy
4. Mean while steam broccoli and squash and cook the spaghetti.
5. When ready just combine everything together and viola!

You can also use the "cheese" for dressings for salads or potato salads. I used it once with out the nutritional yeast for a Christmas potato salad, which tasted real good with a Seitan stew i made. Enjoy!

     Bises,
       Amanda