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Have to share this photo of Angie’s awesome kids. This was last year at our family reunion. They did the Neapolitan Dynamite dance number for the family talent show. I wish I had video to show you, they were amazingly accurate with their moves.

Last night I made an old favorite of my families. We actually just had this amazing cheese sauce on some saute’d veggies and a little white rice. The cheese sauce is awesome over broccoli and cauliflower. My kids love it when I cook up some brown rice pasta or quinoa pasta and make a little mac and cheese. This is one of the best “cheese sauce” recipes I have found. After making yogurt last week, a little eczema started showing up again on my kids faces. They do fine with a little fermented dairy, but if they start getting it everyday, it just doesn’t work for them. Everyone is so different so you just have to test your own family out and see how they do. If you do have any dairy allergies or just want to avoid the junk in pasteurized dairy then this recipe is a great options!! Here is the recipe and the blog post that went along with it. There are a few more options listed below and how she makes the mac and cheese. I have done it without baking it after the cheese sauce is added so you can skip that step if you like.

Vegan Mac n’ Cheese
inspired by Everyday Raw

Ingredients:

For the cheese sauce:

1 1/2 cups raw cashews
3 T. fresh lemon juice
3/4 cup water
1 1/2 tsp. sea salt
1/4 cup nutritional yeast
1/2 tsp. chili powder
1/2 clove garlic
pinch of turmeric
pinch of cayenne pepper
1/2 tsp. mustard (dijon or yellow)

For the macaroni n’ cheese casserole:

8 oz. of elbow or shell pasta of choice

freshly ground black pepper
paprika, for garnish

*optional add-ins: roasted broccoli, sauteed mushrooms, spinach (I highly recommend these!!!)

Directions:

Preheat the oven to 350F. If you are adding roasted broccoli ( Austin and I both agreed the bites of broccoli were our favorite part!

I also decided to saute a handful of mushrooms, that I had leftover from our Mushroom Risotto from the night before. The mushrooms were a good decision, they added a really nice texture to the dish!

You can serve the hot Mac n’ Cheese immediately at this point, for a creamy and delicious meal, or you can bake it for a firmer, dryer texture. (My husband prefers this meal on the drier side, so I usually bake it for his benefit.)

To Bake:

Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper.

Bake at 350F for 30 minutes.

Let cool for about 5 minutes, then serve!

No one will believe this dish is vegan.

Taking into account that people will probably go back for second-helpings, this dish should serve 4 happy people.

Enjoy!!

4.8 from 75 reviews
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Vegan Mac n’ Cheese
Author: Detoxinista.com
Prep time: 20 mins Cook time: 20 mins Total time: 40 mins
Serves: 4-6

A creamy, vegan “cheese” sauce that’s sure to fool even the pickiest of eaters!
Ingredients
1½ cups raw cashews
3 T. fresh lemon juice
¾ cup water
1½ tsp. sea salt
¼ cup nutritional yeast
½ tsp. chili powder
½ clove garlic
pinch of turmeric
pinch of cayenne pepper
½ tsp. mustard (dijon or yellow)
8 oz. of elbow or shell pasta of choice
freshly ground black pepper
paprika, for garnish
*optional add-ins: roasted broccoli, sauteed mushrooms, spinach (I highly recommend these!!!)
Instructions
Preheat the oven to 350F. (If you are adding roasted broccoli to your dish, this would be a good time to start preparing that, so it can roast in the oven while you work on the rest!) You should also start boiling some water to prepare your pasta.
If you have a Vita-Mix, or other high-powered blender, making this sauce is incredibly easy. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy!
If you do not have a high-powered blender, don’t worry– you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until thick and smooth.
At this time, you should check your pasta. Once it’s cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
If you’re adding any roasted or sauteed veggies, this would be the time to do it. I highly recommend adding roasted broccoli to this dish!
Serve immediately while hot, or move on to the next step for baking.
Baking Instructions: (optional)
Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper. Bake at 350F for 20 minutes.
Let cool for about 5 minutes, then serve!

*Note: You could keep this dish properly combined by serving the cheese sauce over cooked spaghetti squash or spiralized zucchini noodles.

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