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.
Vegan Macaroni and "Cheese"
Recipe courtesy of www.veganhootenanny.com
Vegan Macaroni and "Cheese"
Recipe courtesy of www.veganhootenanny.com
| 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:
Ingredients
Servings: servings Units: |
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
