This month, our Chef Jahrid Longsworth, a resident of the Pico neighborhood and a middle school student, shares another of his dairy-free recipes: Cheesy, No Cheese Mac ‘N’ Cheese Ingredients: 2 cups raw cashews (10 oz. bag) 2 cloves garlic 1/2 cup nutritional yeast 1-½ cup unsweetened almond milk 1 small can chopped jalapeño (use less if sensitive to the heat) 1 tsp. ground turmeric 1 tsp. paprika 1 tsp. onion powder 2 tsps. Dijon mustard 1 tsp. salt ½ tsp. ground black pepper 1 box pasta elbows or shells Method: To make the cashew cheese sauce, soak the cashews in water for 3 to 4 hours. Once the cashews have finished soaking, you will be ready to make the sauce. Next drain the cashews and place into the blender. Add garlic, nutritional yeast, almond milk, jalapeño, turmeric, paprika, onion powder, Dijon mustard, salt, and black pepper. Blend until a thick sauce comes together. You can add almond milk to make the sauce thinner, or add more seasoning to taste.
Dairy-Free Cooking with Chef Jahrid