Go Back

Smokey Gouda, Fried Leek Orzo Mac and Cheese

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 cups raw cashews
  • 2 cups water
  • 2 1/2 cups orzo (prepared per package instructions)
  • 1 small bunch leeks (washed and chopped into half moon shapes)
  • 4 tbsp plant-based butter
  • 2 tbsp flour
  • 1 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 2 cups shredded plant-based smoked gouda cheese (I used Vegan Smoked Gouda from Farm Boy)
  • salt and pepper

Method
 

Cashew Milk
  1. Blend two (2) cups of raw cashews with two (2) cups of water until smooth.
Orzo
  1. Prepare 2 1/2 cups of orzo per package directions. Reserve a bit of the pasta water.
Leeks
  1. Wash and chop 3 leeks (2 cups sliced). Melt 2 tablespoons of the butter in a large cast-iron skillet. Add the leeks and cook over medium-high heat, season with salt and pepper. Cook until they begin to get brown and crispy. Remove from skillet and place on paper towel lined plate.
Cheese Sauce
  1. To the same skillet, melt remaining butter. Add the flour and cook over moderately high heat, whisking, for 2 minutes.
    Add the cashew milk and bring to a light simmer, whisking until thickened, about 5 minutes.
    Add dijon mustard and garlic powder. Turn down heat.
    Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
    Add the cooked orzo and most of the leeks (reserving some for garnish) and stir until it's well combined. Add a bit of reserved pasta water if sauce needs to be thinned. I needed to add a few tablespoons.
    Taste and adjust the flavor if needed, maybe adding more salt or black pepper.