Wednesday, August 21, 2013

Crack Mac and Cheeze

You'll understand my title once you try this recipe.


Definitely better than Kraft's mac and cheese... and hell-a healthier.



Vegan Macaroni and 
Cheese
by Sarah Farsh June 6, 2012
Serves 6
  • 1, 16oz. bag organic raw cashews 
    • You can cut the amount of fat by using 1 cup of cooked butternut squash, and 1/2 cup raw organic cashews
  • 1 1/2 cups plain almond milk
  • 2-3 roasted red peppers w splash of the soaking vinegar
  • 1/2 cup nutritional yeast flakes
  • 1 tbsp rice wine vinegar 
  • 1 tsp agave nectar 
  • 2 cloves garlic
  • pinch of cayenne pepper (leave out if your a baby)
  • pinch of fresh nutmeg
  • 1 lb cooked gluten free brown rice elbows (or pasta of choice)
  • 2-3(or as much as you like) broccoli florets, blanched
  • Salt, pepper to taste 
In large pot, boil water for pasta. Meanwhile, in a VitaMix or high powered blender, blend cashews, butternut squash, roasted red peppers, nutritional yeast, vinegar, agave, garlic, cayenne pepper and nutmeg until very smooth to create cashew cheese. You can add a splash more almond milk if you want a lighter sauce. Cook pasta in boiling water and drain quickly. Keep a tiny bit of pasta water in pasta so it doesn't stick. place cooked pasta back in pot and poor cashew cheese mixture on top. add broccoli or veggies of choice, and combine lightly, being sure not to mash pasta. No need to cook again - it's ready to eat at this point!

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