Macaroni and "Cheese"

I don't know about you, but I'm kinda sick of Cashew "Cheese". I don't know why, maybe because it's never really blended smooth enough, maybe I've just had it too many times, or maybe it's because I don't like the flavour. Well, here is my new favourite! The title says that it's Macaroni "Cheese" but I'd say you can use it for anything! If you put it in the fridge, it will set - to an extent. The consistency goes something like jelly. Use it as a spread, as a white sauce, as topping, on macaroni, on veggies, anywhere!
Try it! I know you'll like it!

TIPS: This recipe is quite tangy so if you want a more subtle taste, you could use perhaps half of the lemon required in the recipe.


Macaroni "Cheese"
2C      Water
1/4C    Oil
2/3C    Savoury Yeast Flakes
2T       Cornflour
1T       Onion Powder
1t        Garlic Powder
1t        Salt
1T       Lemon Juice


Method:

1. combine all ingredients in a saucepan and mix
2. heat until boiled and thickened, stirring continuously
3. pour over pre-cooked pasta (or pour into containers to store in fridge)
4. eat as is or pour pasta into baking dish and bake until crispy and golden brown on top