You’re Welcome
Ok guys, I’ve got a confession to make. I’m not a strict vegan.
I absolutely love macaroni and cheese, and when I say love I mean it’s a border-line addiction and I should probably check myself into rehab (is there one for mac & cheese addicts?).
I grew up and still live in Wisconsin, and if you weren’t already aware, cheese is kind of a big deal around here.
But my fiancee is a strict vegan, and she also hopelessly cannot cook and relies on me for sustenance. Because of this I’ve taken my passion for creating the perfect mac and cheese and have come up with this delicious vegan version. It uses cashew cream and nutritional yeast, which gives it a ‘cheesy’ flavor.
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes about 4 servings.
Ingredients
- 2 cups dry pasta (use rice or quinoa pasta for gluten free)
- 2 cups cashew cream
- 1/4 cup nutritional yeast Level Up Ingredient
- 1/2 teaspoon soy sauce (omit for soy free – if avoiding gluten, be sure to use a gluten free tamari sauce)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon turmeric (or substitute yellow mustard)
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- non-dairy milk (as needed)
1. Cook your pasta according to its instructions.
2. Make up your cashew cream (this recipe gives you the exact amount you need), and put it into a food processor. If you’re just making the cashew cream now leave it in the processor.
3. Process all of the ingredients together until mixed well.
4. Lightly toss sauce and pasta in a pan together over medium heat for 1 to 2 minutes. If sauce becomes too thick for your preference, add a small amount of non-dairy milk to thin it out. If you are unsure of how much to use, add 1 Tablespoon at a time.
And then it’s done! Enjoy this guilt-free masterpiece.
- 2 cups dry pasta (use rice or quinoa pasta for gluten free)
- 2 cups cashew cream
- ¼ cup nutritional yeast Level Up Ingredient
- ½ teaspoon soy sauce (omit for soy free – if avoiding gluten, be sure to use a gluten free tamari sauce)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon turmeric (or substitute yellow mustard)
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- non-dairy milk (as needed)
- Cook your pasta according to its instructions.
- Make up your cashew cream and put it into a food processor. If you’re just making the cashew cream now leave it in the processor.
- Process all of the ingredients together until mixed well.
- Lightly toss sauce and pasta in a pan together over medium heat for 1 to 2 minutes. If sauce becomes too thick for your preference, add a small amount of non-dairy milk to thin it out. If you are unsure of how much to use, add 1 Tablespoon at a time.
- And then it’s done! Enjoy this guilt-free masterpiece.