For the sauce (shout-out to Wicked Healthy Food for the inspiration):
1 cup Raw cashews, soaked in water for couple hours then drained
2 1/2 cups Water
8 cloves Garlic, boiled until soft
1/2 Yellow onion, diced
1/4 cup White wine
3 TBS Nutritional yeast
1 TBS Red or white miso
1 tsp Onion powder
1 tsp Smoked paprika
1/2 tsp Nutmeg
1 tsp Mustard powder
1 tsp Dijon mustard
2 tsp Salt
For the mac:
1 lb Elbow pasta, dry
1 package Field Roast Creamy Original Chao Slices, diced
1/4 loaf Crusty sourdough bread
1 Field Roast Mexican Chipotle Sausage, crumbled
Fresh herbs such as oregano, dill and/or thyme (optional)
Roasted red and yellow peppers, sliced (optional)
For the sauce:
In a pan over medium heat, sweat the onion, adding half of the wine about midway through cooking.
Move onions to blender and add remaining ingredients. Blend until smooth.
For the mac:
Preheat oven to 400°F.
Boil pasta until tender, drain, but do not rinse.
Combine cheese sauce, Chao Slices and cooked pasta and move to a baking dish.
Tear sourdough bread into small pieces and combine with crumbled Mexican Chipotle Sausage.
Top Mac & Chao with bread/sausage mixture and drizzle with olive oil.
Bake in oven for 15-20 minutes, until sauce is bubbling and topping gets crispy.
Remove from oven and garnish with fresh herbs and sliced peppers if desired.