Wednesday, February 22, 2012

Vegan Macaroni and Cheese

Wouldn't you love to have some of this, cheesily guilt free? Now you can! *smile*
Cheesy. Saucy. Warm. Comfort. Deliciousness in a bowl.

Steaming hot.

We've been missing our mac n cheese since we gave up dairy for the most part (due to allergies)

Now we can have it again! And everyone LOVES it. Even my die hard, cheese lovin' hubby.

Here's the recipe:

Melty Cheese

2 c. water

1/4 c. cashews (raw and well washed)

3 T. diced pimiento (or 1-2 roma tomatoes. it's just for color)

1 1/2 t. salt

1/2 t. onion powder

1/4 t. garlic powder

3 T. cornstarch

Blend all ingredients til smooth. Cook over a medium heat, stirring frequently til thick.

Pour over your macaroni noodles and presto! Delicious eating. Nice and easy.

1 comment:

  1. That's almost my recipe. Except I add 1/4 cup of nutritional yeast flakes, 1/4 cup lemon juice, and use potato flour to thicken (doesn't require cooking). I also started using red bell peppers that I buy canned from the dollar store--I freeze the leftovers and just toss them in frozen as needed. They thaw out quickly with all the blending. Cooking it gives a different texture, for sure. Probably more like cheese sauce. But potato flour (and probably tapioca flour) thickens instantly, so it's quicker. I also double the cashews, but if this works, I'd stick with it; cashews are getting more expensive! We like this cheese on haystacks as well as with pasta. It also makes great nachos!