Baked Macaroni and Cheese wuth Ritz Cracker Topping

 

Ingredients
3 cups rejuvelac
2 cups unroasted cashews
1 cup nondairy yogurt
1/2 cup plant butter
1/2 cup rejuvelac
1/3 cup nutritional yeast
1/3 cup toasted pine nuts 
2 tbsp mellow white miso paste
1 tsp salt
1 tsp annatto extract
1 tsp agave nectar
1/2 tsp dry mustard powder
a pinch of nutmeg

2 cups organic elbow macaroni
Salt and pepper to taste

1 cup Ritz cracker crumbs
1 tbsp melted vegan butter
 
Instructions
Soak cashews in rejuvelac overnight. Remove soaked cashews from liquid, and reserve 1/2 cup. Combine all the ingredients in a blender, and add the reserved rejuvelac. Blend at high speed to completely blended and very creamy. Adjust the color with the annatto extract  so that it resembles American cheese. 
You can place this in the fridge immediately, or allow it to culture for another day or two, if you want a sharper flavor.
Preheat oven to 350° F.
Bring two quarts of water to a rolling boil in a large saucepan, and add macaroni. Stir and boil for six minutes, or til it is done to your liking.
Drain.
Add 1 to 2  cups of the cheese mixture you made previously, and adjust the seasoning with salt and/or pepper.
Mix the Ritz cracker crumbs with the melted butter. Stir til combined.
Place the macaroni and cheese sauce in a baking dish and sprinkle the crumbled Ritz cracker and butter mixture all over the top. Cover and bake at 350° F for 30 minutes.
Remove cover and broil on high til the cracker topping gets toasted golden brown.
Sprinkle with paprika and parsley flakes.
Enjoy!