Vegan Macaroni and “Cheese”
This soy-free, dairy-free macaroni recipe is not only easy to make, but will appeal to limited and unlimited palates and appetites alike.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 1/2 cups rice pasta or quinoa macaroni
- 1 cup raw cashews pre-soaked in water (enough water to cover them)
- 2 small cloves garlic
- 1 cup rice or hemp milk
- 1/2 cup veggie broth or additional water (optional; if needed to thin to desired consistency)
- 2 tbsp nutritional yeast
- 1 tsp ground turmeric
- steamed greens such as broccoli, kale, mustard greens, etc. (optional)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Drain and toss half of your pre-soaked cashews into a food processor or high-speed blender, along with the garlic. Pulse a few times, until cashews and garlic are chopped (but not processed into a paste).
- Add remaining cashews, as well as enough water to reach about one inch below the cashews in your processor or blender.
- Process or blend until smooth. You now have a cashew 'cream,' which will be the base for your 'cheeze.'
- Boil water for pasta, and in the meantime, whisk cashew cream and remaining 'cheeze' ingredients in a small saucepan, on medium heat.
- When your 'cheeze' has thickened, turn heat down to low. Add broth or water if it gets too thick.
- Drain pasta, add 'cheeze' and greens (if desired), and serve!
Recipe Notes
Recipe via www.veganhootenanny.com
Calories (kcal) 291, Fat (g) 14.6 , Saturated Fat (g) 2.6 , Trans Fat (g) 0.0, Cholesterol (mg) 0.0, Sodium (mg) 343.3, Potassium (mg) 501.5, Carbohydrate (g) 29.7, Fibre (g) 2.4 , Sugar (g) 2.0, Protein (g) 9.3
