“Lobster” Hearts of Palm Mac & Cheeze

1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
2. Preheat oven to 375°F.
3. Cut hearts of palm into small pieces. Add seaweed to a bowl of room temperature water. Place the cut hearts of palm pieces on top of the seaweed. Add a little Zatarain's shrimp & crab boil (it's spicy, so use sparingly) and the juice of 1/2 lemon. Gently mix together, ensuring the seaweed remains at the bottom. Set aside and let marinate.
4. Blend the drained cashews with 1/2 cup of non-dairy milk to create a heavy cream. Set aside.
5. Remove the hearts of palm from their marinating liquid and add them to a separate bowl. Season with Magic Seasoning Blend "Seafood Magic", Old Bay, and Umami Seasoning. Mix well, then sprinkle on paprika for a "lobster" effect.
6. Add 1/2 stick of vegan butter to a heated non-stick pan. Once melted, whisk in 1 tablespoon of flour to create a roux. Add in Cajun seasoning and nutritional yeast. Mix well. Gradually add in the cashew cream and more non-dairy milk until you have a creamy sauce. Add in your choice of vegan cheese (at least 4 types recommended) and mix until the cheese is melted.
7. Add the cooked pasta and seasoned hearts of palm to the cheese sauce. Mix well. Transfer the mixture to individual ramekins or a casserole dish.
8. Top with more vegan cheese and the breading coating (a mix of vegan butter with panko). Cover with foil and bake for 30 minutes.
9. Remove the foil and bake for another 5-8 minutes. For a nice crispy topping, you can broil for an additional 1 minute.
10. Remove from the oven, let cool, and enjoy!