‘Mac No Cheeze’


 

Tonight’s dinner menu includes a household favorite ‘Mac No Cheeze’! I’ve made so many versions of veganized Mac and Cheese in my ten years of eating a plant based diet. This is one of my favorites from Vegan Yum Yum because it’s extra creamy and soy-free. I used dinosaur rice pasta today for fun!:) Here is the recipe for the Cheeze sauce.

 

'Mac No Cheese
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 Cup Peeled, Finely Chopped Potatoes
  2. 1/4 Cup Peeled, Finely Chopped Carrots
  3. 1 Cup Water
  4. 1/3 Cup Raw Cashews
  5. 1 Tbs Miso (any kind, I like red)
  6. 1 Tbs Tahini
  7. 1 Tbs Lemon Juice (sub: 2 tsp White Wine Vinegar)
  8. 1/2 tsp Dijon Mustard
  9. 1/3 Cup Earth Balance Margarine
  10. 1/3 Cup Nutritional Yeast
  11. 1 to 1 1/2 tsp Salt
  12. Black Pepper to taste
  13. Paprika for sprinkling
Instructions
  1. Boil potatoes and carrots in water. When they are soft add them and their cooking water to the blender with all the other ingredients.
  2. Blend until VERY smooth. If needed, add water 1 Tbs at a time to thin. Taste for seasoning.
Notes
  1. Pour over cooked pasta.
PA http://www.pilinanice.com/
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