I found the re-posted recipe that I based this on in the VeganCooking LiveJournal Community, but I don’t know who the original author is. It is certainly similar to some recipes I’ve seen in books, so it could be anyone. If you’re out there, thank you!

Mac and (Not)Cheese

Ingredients:

• 2 cups soymilk
• 4 oz. pimentos ( 1 small jar)
• 1 tsp salt
• 3 heaping tbsp yeast flakes
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 2 tbsp cornstarch or flour
• 1/3 cup raw cashews
• 1 tbsp lemon juice
• A few shots of hot sauce (I like Melinda’s XXXtra Hot)
• 1 lb pasta of your choice
• 1 head broccoli, chopped and steamed until crisp-tender
• 1/2 cup frozen green peas

Blend the first ten items (that’s everything but the pasta and greens) in a blender until smooth. Cook in a saucepan over medium heat until thickened, whisking or stirring frequently. Meanwhile, cook the pasta and broccoli.

Pour the sauce over the drained pasta and mix well, then stir in the broccoli and peas. Serve with a sprinkle of paprika and eat. Then have seconds.

This dish also works well with spinach, but if the greens are too much for you, you can just leave them all out. There is no guilt with this stuff, so do what you like.