Yes I made a VEGAN Mac and cheese and it is amazingly good! Part of the flavor is from the eye trickery (if the color looks like cheese it helps the flavor).
who doesn’t love Mac and cheese?❤️🧀
I know all of you want some at some point in your life so let’s make it vegan and dairy free!
Reasons to love this Mac & cheese!
• vegan.
• dairy free.
• gluten free cheese sauce.
• healthy.
• protein.
Cashews. Soak them over night or in very hot water for 20 minutes.
Dairy free milk. I used unsweetened coconut milk but any dairy free milk will work.
oil. Use a very mild tasting oil.
Lemon juice. I always and I mean always use fresh.
Pumpkin purée. You can also use tomato purée but I mean who doesn’t like pumpkin?
Turmeric. Turmeric is part of what gives the cheese sauce it’s color and I to me it has a slightly cheesy flavor.
• ingredients
• category: American classic
• serves: the sauce makes 3-4 cups
• prep time: 5-6 minutes
• cook time: 5-6 minutes
The cheese sauce
• 1 cup of cashews soaked overnight or in very hot water for 20 minutes.
• 2 1/4 cups of dairy free milk.
• 1/3 cup of neutral tasting oil.
• juice of 1-2 lemons (1/4 cup).
• 1 tsp onion powder.
• 2 tbsp + 2 tsp rice flour.
• 1/2 tsp sea salt.
• 3 tbsp pumpkin puree.
• turmeric and paprika to taste (add until desired color).
Noodles
• noodles of choice.
• fresh basil (optional).
Directions
for the sauce: put all the cheese sauce ingredients into a blender. Blend until smooth adding turmeric and paprika until desired color appears. Pour into a sauce pan and heat to medium-low. Cook until thickened about 5-6 minutes. Cook the noodles as directed and pour the sauce over the noodles.
- Ch’cken nuggets
- Mediterranean salad
- Watermelon banana shake
- Mango and pink dragon fruit nice cream
- Carob protein bites
Healthy little vegan 