Method for Mac & Cheese

1. Cook the noodles in salted water until al dente and drain.
2. Meanwhile, blanch the cauliflower and drain.
3. Combine the noodles and cauliflower in a large bowl.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Melt 2 tablespoons of Earth Balance in a wide pan. Sauté the onions and garlic until soft. Add the cashew cream and cubed cheeses and stir. Continue cooking on low heat until everything is well combined.
6. Slowly add the soy creamer, stirring with a wooden spoon, until the cheese is melted and you have a creamy sauce. It should stick to the back of a wooden spoon, but not be so thick that you can’t pour it. You might not need all the soy creamer to get this consistency.
7. Add the sauce, chopped parsley, dill, and nutmeg to the cauliflower-noodle mixture. Taste for salt and pepper. If the mixture seems too thick, add more soy creamer.
8. Grease the bottom of a casserole with Earth Balance. Spoon in the noodle mixture and top with Nutty Parm or panko bread crumbs.
9. Bake for 35 to 40 minutes. Let rest for 10 minutes before serving.

Method for Nutty Parm

1. Toast nuts in a 350-degree oven for 10 minutes. Let cool slightly.
2. Combine all ingredients in a food processor and pulse until you have the consistency of grated cheese.

Method for Savory Cashew Cream Sauce

1. On medium heat, sauté shallots, onion, and garlic in oil until soft.
2. Add carrots and celery and cook for a few minutes.
3. Add cashews and their soaking water and cook until vegetables are soft.
4. Remove from heat and let cool a few minutes, then blend in food processor until smooth.
5. Add lemon juice, cayenne pepper, salt, and pepper. Continue to blend in food processor until very smooth. Add more water to adjust the consistency of the sauce, if needed.