 Blow on it, blow on it. Hi, bitches, my name is Fax Machine today. So recently I moved to a new house and this is the kitchen that we're in right now. Jacqueline, should you show them the kitchen? This is the kitchen. And my friend Jacqueline is gonna be our recorded today. So hi, Jacqueline. Hi, Jacqueline. Today I wanted to make some vegan mac and cheese because I used to make this recipe when I used to be vegan almost every week and I wanna make Jacqueline try it, see if she likes it and if she enjoys vegan alternatives. No. I'm also trying to be healthier and organize my life so let me live. What is that? It's an ingredient. Anyways. You're putting that in the mac and cheese. Anyways, welcome. Oh my God. To the kitchen kitchen everyone, let's get started. Let's just get a close up of what we're gonna be consuming into our bodies. Stop. It's good. Oh my God, come down. Come down. So the recipe that I'm looking up today is hot for food mac and cheese. They are an amazing blog. I highly recommend them. First we need three fourths cup of raw cashews, elbow macaroni, sea salt, vegan milk, lemon juice. We don't have lemons, we have limes though. Vegetable oil. Check up there. No, we're not tall enough for that, Jacqueline, we're Asian. I'm tall. We're Asian. Three tablespoons tomato paste. Scooch, scoop, scoop, scoop. Out of my way. And I'm gonna put some of this black bean dip because I do like it a lot. How hard are you slamming them? One fourth cup of nutritional yeast. Tell my vegans you know what this is. I love you. One teaspoon onion powder. One teaspoon garlic. White pepper. We don't have pepper, so we're gonna sub in regular black pepper. Bread crumbs. So for bread crumbs, I wanted to take the stuffing and just food process it. Dry oregano, don't have it, but we have dried basil. Okay. Let's get started, shall we? That's like a lot of ingredients and- This is bougie mac and cheese, Jacqueline. All we're making is mac and cheese. Well, vegan mac and cheese. Okay. Do you know how to cook pasta? I can do this. Shut up. You can't do that. What the fuck? Three cups elbow macaroni. I'm gonna run into a chair. Back to the studio. Wait, can I eat one? It's dry. I know. They're good still. You're gonna eat them? Uh-huh. Ew. You've never had hard, just like dry pasta? I had dry ramen. Ew. You're nasty. Also my first time using a gas stove, so I'm sorry if I'm an amateur. Here we go, Fred. You gotta, yeah. Okay. So this is three cups of elbow macaroni. So this is like the cheese? Well- We made the sauce. The cheese. It is the cheese, yeah. One and a half cup of shit. Why did you- Never understood. I did it. One and a half cup of almond milk. We're gonna use soy milk for this one. You know what that sounds like? What? One and a half cups. One tablespoon of lemon juice. You know that people do that, right? I'm not crazy. I've never seen anyone do that. It's like the juice is flowing. What I'm gonna do is roll it around a little bit to break up some of the celluloid fibers inside of the lemon. It's in the dishwasher. That's not a dishwasher, that's a dish rack. Those were Asian. Ooh, where are my measureers? Where are my measureers? Oh my God, my mom moved everything in the house. What is this? So beautiful. Two tablespoons of lime juice. Ah! One. So focused. Oh God. Wait, I thought we're making mac and cheese, right? Yeah. It gives it a- Trust the duchess. So you're putting the sauce for the cheesy aspect of it. That doesn't make any sense. No, it does. Trust me. I didn't think that through. Hold on, a little bit of spill on aisle four. Off the side. Okay. You need another one, right? Yeah. I need three of these. Oh my goodness. Oh, I'm doing it. Lift it up. We're going in. I don't wanna eat this. You'll like it. Lesson for you guys. Nutritional yeast is actually just like a type of seasoning and it tastes cheesy and it has a lot of good nutrients in it, which is why we can't love it. We want our real cheesy. So we're just gonna- If you blow on it. Oh yeah, keep the lid off too. Keep the lid off. Yeah, keep the lid off. This is why you don't watch me. I'm such a bad influencer. It's fine, guys. It's fine. That's about one fourth cup, right? No, that's way more. For sure. And then we need onion powder, garlic powder. Oh, God. Oh, God. Okay. Does it smell bad? No, it's stuck to the bottom. There, now it's mixed. I think that's about enough. It's just like long pause. See? It worked. Basically all of these powders and spices are just to make the cheese sauce taste more like cheese because they have their own type of taste and these mimic it. Okay. One teaspoon of sea salt. I'm just gonna... One teaspoon of season salt. And this is my favorite dip of all time. Not sponsored. Oh. Now just taste it a little bit. Squishy or hard? In between? Yeah, let me try. Mm-mm. What? This is like five, like three more minutes. And now we put the cashews in, which I should have put in first. This basically thickens it up and gives it another year taste, which is what cheese usually has. You're putting all of those in there? Yep. And the reason why we put them in water is so they can get softer. Oh. As far as I'm so interrupted, you put these in water to soak so they come softer so they can blend better. Is this plugged in? That's not even plugged in. Don't you dare plug that in. Oh, wait. I'm trying to pick some up, Jacqueline. Let me test it real fast. Mm, perfect. Okay. I can strain out. Strainer? Oh yeah, take the lid off. Don't you have like a big strainer? It's a strainer. No, that's not a strainer. It's the biggest one we have right now. What? You just don't have strainers. We have this. Now we need a bowl. Mother. Mother, why would you do this to us? Wait, is it okay if I like this? Yes. Gym class. We're selling this bowl. Oh my God, Jacqueline. Frederick's Asian Kitchen, everyone. Maybe if this video gets a lot of views, then we've got the budget. It's a get a strainer. Like this video if you would like Frederick's Asian Kitchen to get a strainer, everybody. Let's make the sauce. I may have it. Who made you think it was gonna be yellow? We don't need yellow mac and cheese for your, you know, processed artificial coloring. What does it even taste like? You will see. Ooh. Oh, that looks so good. You like it. I'm addicted to this taste. I will admit it is not for everyone. So Jacqueline, you could easily take this shit. I'm literally gonna hate it so much. Like get an ASMR of this. It smells like, ooh, it smells like onions. She's ready. Wait, keep the spatula for a second. I wasn't saying you could like spread it out evenly. I'm the chef, but I will take that as good choices. We need tin foil, I think that's in here. Yes. How do I put this back in here? Jacqueline, Jacqueline, Jacqueline. Okay, I got it. So many. I hate bacon, this is why I hate bacon. Everything is a mess in my kitchen. Hit bake. My old Asian kitchen didn't have all this, you know, fancy-smashy stuff, so. An oven? No, I'm just kidding. I meant the directions for the oven. So we couldn't do Frederick's Asian kitchen because we didn't have the budget yet. But now we do make the stuffing or the breadcrumbs now. So I'm just gonna put some stuffing in here. Wait 20 minutes until that is done cooking. And also more because it has to be eaten. Yeah, all right. What are you looking at? All right, it's 325. We open, we have one shot. Nope, this one. How long is that in? No, no, it says timer. That's for 20 hours. Go ahead, make the start, I wanna see. No, no, no, no, no, I don't need. Okay, shut up. Cancel. We're gonna wait and then we're gonna put these breadcrumbs in and then everything will be okay Jacqueline. A few minutes later. Okay, we are back and it's been ringing for who knows how long. I'm gonna take this out. Ooh. Ooh. Hold on. Hold on. I'm kidding. Breadcrumbs, Jacqueline. Oh, maybe we made a little more breadcrumbs than I needed. Oops. Okay, let's just be a little more crunchy. See you in 10 minutes. Are you ready? Seven, six, five, two, three, two. Yes, yes, yes, yes. I would have preferred it to be a little more brown. Preferred. You're gonna talk to your chef like that. You cut some for you and then I'll try a little piece. So this is your piece. This is my piece. I get the whole, I don't want the whole thing. I'm kidding. Oh, look at that. It's not your traditional mac and cheese, okay? It's artisan. You want me to eat that? Bon appétit, baby. Jacqueline, Jacqueline. I will not. Fine. I didn't get enough flavor. Fine, okay. Or for me. Sure. I think I was expecting mac and cheese. I probably should have told you. The flavor. Yeah. It tastes. So if you're vegan, I recommend this recipe. If you're not, just don't eat it or try it at all because apparently you'll hate it. But that's all for Frederick's Asian Kitchen Episode One, Season One. If you want more episodes, let me know. If you enjoyed this video, give it a like. Leave a comment down below about what other thing you want me to cook or subscribe for more videos every Saturday slash Sunday or Wednesday slash Thursday, so I'm not procrastinating. Thank you, Jacqueline, for recording and for dealing with my terrible cooking. You just got learned me a talent in the way. Guys, it's Fred and everything is less than three. It's like. Other way. What? Think about what the camera's looking at. Yes. So.