Baked Mac n’ Cheez
[Vegan]

For the Nacho Cheez:

1. Soak cashew in hot water for at least 25 minutes
2. Peel & dice the carrots and grate the potatoes. add to a pot of water and boil under tender. drain and add to your blender with the 1/2 cup of water and pulse until creamy
3. If your blender is full, set the blended potatoes and carrots aside. add the soaked cashews and remaining ingredients and pulse until super creamy. if the mixture is too thick, gradually add more water
4. Once done, store in an airtight container. this cheez can be used for a variety of recipes and will last up to a week and a half.

For the Pasta:

1. Cook your pasta according to the package - once it’s done, mix the cheez in. depending on how much pasta you make, you may have cheez leftover. for 2 boxes of chickpea pasta, you will need approximately half the cheez
2. Pour the mac n cheez into a casserole/baking dish and pour another layer of cheese on top. set aside.

For the BBQ Crumbles:

1. Preheat the oven to 350 degrees. spray a baking tray with an oil spray (I used avocado oil spray)
2. Add 1/2 a bag of vegan pork rinds into a food processor. if you don’t have a food processor, simply add 1/2 the bag into a bowl and crumble it with a fork or your hands
3. Once the oven is hot, add the mixture to your baking tray and bake for 10 minutes
4. sprinkle the mixture on top of your mac n cheez dish. crank the oven up to 400 degrees and add the dish into the oven for 8-10 minutes. Try not to keep it in longer than this or your pasta will dry out
5. Enjoy your dish within a week of making it!