I always feel bad when a non-vegan tastes vegan “cheese” for the first time. Like, how can this stuff be described except to call it a cheese alternative? We all know that, in reality, not a single one of the veg “cheese” alternatives out there tastes like real cheese.
Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni??
Okay, that’s just way too cumbersome.
Whatevs. Call it “cheese.” Just give your non-veg friends a fair warning, mkay?
A few weeks ago, I discovered this recipe for vegan macaroni and cheese which was described by VegNews to be the “best on the planet.” I knew I had to give it a try, but that I couldn’t exactly follow the recipe (because, as you probably know by now, I don’t follow recipes). The original recipe calls for over 1/3 cup of vegan margarine. I just couldn’t do it. I use plenty of vegan margarine in cakes and desserts, when I eat them, but for mac and cheese? For Little M?
I just had to replace it with something else. And then, I had to add a few more items, because y’all know that’s my nature. So, today I bring you my crazily adapted recipe and what has become my favorite vegan mac and cheese–with no refined oil.
Who knew that potatoes, carrots, onion, cashews, coconut milk, and seasonings could make such a fabulous creamy combination? And that, when mixed with macaroni, that crazy combination will make your taste buds leap for joy?
Vegan Mac and Cheese Mixing Can I just eat it out of the pan like a bachelor?
INGREDIENTS
- 10 ounces dried macaroni (or about 2 2/3 cups)
- 1 cup peeled/diced yellow potatoes (or russets)
- 1/4 cup peeled/diced carrots
- 1/3 cup chopped onion
- 3/4 cup water (preferably use liquid from pot of boiled veggies)
- 1/2 cup raw cashews
- 1/4 cup coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 3/4 to 1 teaspoon salt (or more to taste)
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 1 pinch paprika
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