I made this up for Vegan MoFo and it’s so good that I had to share. It was fusion day and so this has my two favorite things – cream cheese and guac. I have to say that I think the best part is the tomato on top – it gets baked and soft and mixes in so nicely with the cheesy guac. I am telling you, I think I outdid myself on this one!
I bake the macaroni and cheese in individual oven safe bowls but you can easily make this in a small baking dish if you prefer. This recipe makes 2 nice size servings.
Makes 2 bowls
1 cup uncooked macaroni
1/4 cup Kite Hill cream cheese
2 tablespoons cashew milk *
Breadcrumbs, a sprinkle
2 slices of tomato
2 teaspoon olive oil
1/4 red onion, or more
Bunch of cilantro
The juice of 1 lime
Salt, a few pinches
*To make cashew milk, blitz 3/4 cup filtered water and 1/4 raw cashews in the Vitamix. If you don’t have a Vitamix, soak or boil the cashews.
Start the macaronis cooking in a big pot of salted water. Cook until al dente!
Make the guacamole by mashing the avocado and adding the onion, cilantro lime and salt. Taste and adjust.
Add the cream cheese to guacamole and mix well.
Preheat the oven to 375.
Drain the macaronis. Add back to the pot and combine with the guacamole mixture.
Portion into individual baking dishes. Pour a tablespoon of cashew milk around the edges of the macaroni bowl. Top with a sprinkle of breadcrumbs, a slice of tomato, and a drizzle of olive oil over the top. Bake until the top is golden, about 10 minutes. Enjoy!