While happily eating the truffle mac and cheese, my partner stopped and said to me, “You know what would be really good in this? Crab cakes.”
I would have never thought of it, and I love making faux crab cakes. Basically I’ll look for any excuse to use a ton of Old Bay in whatever I’m cooking, so the next night I repeated the recipe but mixed in all the ingredients I’d use to make crab cakes. I figured actually making crab cakes and then breaking them up into the mac & cheese would just be a waste of time, since it’s all going to get cooked together anyway. And to be honest, this tastes a lot like tuna noodle casserole.
The best part? No fake meat or cheese needed! Although they wouldn’t hurt. Most of these ingredients, save for the nutritional yeast, can be found in normal grocery stores.
- 1/2 lb. raw, unsalted cashews, soaked in water for at least 4 hours
- 1 (13 oz.) can of light coconut milk
- 1/3 cup of nutritional yeast
- 3 medium-sized cloves of garlic
- 1 tsp. salt
- 1/2 tsp. blacked pepper
- 1/2 of a bell pepper, diced
- 1 shallot, minced
- Juice of 1 lemon
- 1 can of hearts of palm (whole, not salad-cut size), drained and shredded
- 1/5 of a large sheet of nori seaweed, shredded
- 1 tbsp. Old Bay seasoning, or any seafood seasoning
- 1/3 cup of panko breadcrumbs
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1 tbsp Earth Balance, melted
- 1 lb. of pasta, partially cooked
- Mix together "crab" ingredients, bell pepper through Old Bay, in a bowl and set aside to marinate.
- Combine drained cashews through cracked black pepper in a blender until a thick liquid forms and no cashew or garlic pieces remain.
- Cook pasta until just shy of al dente and toss with cashew cream and "crab" mix in a 8x8 baking dish. Combine breadcrumbs through Earth Balance and sprinkle on top of the mac and cheese sauce. Bake at 400 degrees F for 20-30 minutes, until breadcrumbs are golden and sauce is bubbling.