Mac and Cheese

Mac and Cheese

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I am all about curling up on the sofa in my lounge pants, in a thick robe, with a good book, and a bowl of macaroni and cheese. Does it get any better than that? 
I have made vegan macaroni and cheese almost every way possible. I think I have tried at least two dozen recipes. It is not because I haven’t found the perfect recipe yet, it is because I am having too much fun trying all of the different ways. Even the recipe I created today was a new way of making the cheese sauce. 

This is a healthy recipe made with cauliflower and cashews. Both of them lend themselves to the creaminess of the sauce without having to use any type of butter, heavy cream, or processed cheese. I did not go vegan for health reason, but it did save my life. I was very unhealthy even as little as 5 years ago. My weight peaked at its highest and I wasn’t active. After going vegan I started learning more about the health benefits of eating a plant-based diet. To date, I have lost 100 pounds (my husband has lost 200 pounds) and I live a very active life. I occasionally enjoy a box of vegan mac n cheese, but I found this recipe to be just as easy and quick and is a healthy version of one of my favorite dishes.

For the cheese sauce I used:
16 oz dried pasta noodles
12 oz of cauliflower florets
3/4 cup raw cashews, soaked in hot water for about 2 hours, then drained
3 tbsp nutritional yeast
1 1/2 tsp prepared mustard
1 tsp onion powder
1/2 tsp garlic powder
Juice of one large lemon
1/2 tsp salt
Pepper to taste
A pinch of turmeric
1 cup unsweetened, original flavor nondairy milk (I used soy milk)

Make the make the pasta according to the package directions.
To make the sauce, steam the cauliflower for 7-9 minutes, or until it is tender.
Next place the steamed cauliflower, drained cashews, nutritional yeast, lemon juice, mustard, onion & garlic powders, milk, salt, and turmeric into a blender container. This recipe works better if you have a high-speed blender. A high-speed blender will ensure all of the cashews are blended and become creamy. However, if you do not have a high-speed blender just soak the cashews for about 4 hours instead of
​2 hours.

Blend the sauce until smooth. You might need to add more milk to the mixture as you blend. You can use as much or as little as you like to get the sauce to your desired consistency.

Pour the sauce over the noodles and enjoy!

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Mac and Cheese

Course: Dinner
Keyword: Holidays

Ingredients

  • 16 oz dried pasta noodles
  • 12 oz of cauliflower florets
  • 3/4 cup raw cashews soaked in hot water for about 2 hours, then drained
  • 3 tbsp nutritional yeast
  • 1 1/2 tsp prepared mustard
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • Juice of one large lemon
  • 1/2 tsp salt
  • Pepper to taste
  • A pinch of turmeric
  • 1 cup unsweetened original flavor nondairy milk (I used soy milk)

Instructions

  • Make the make the pasta according to the package directions.
  • To make the sauce, steam the cauliflower for 7-9 minutes, or until it is tender.
  • Next place the steamed cauliflower, drained cashews, nutritional yeast, lemon juice, mustard, onion & garlic powders, milk, salt, and turmeric into a blender container. This recipe works better if you have a high-speed blender. A high-speed blender will ensure all of the cashews are blended and become creamy. However, if you do not have a high-speed blender just soak the cashews for about 4 hours instead of ​2 hours.
  • Blend the sauce until smooth. You might need to add more milk to the mixture as you blend. You can use as much or as little as you like to get the sauce to your desired consistency.
  • Pour the sauce over the noodles and enjoy!

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