MAC & CHEESE PLEASE (Vegan)

This Mac and Cheese is Dairy Free and 100% Plant Based, and a favorite addition to the Vegginized plant based line up! Enjoy it as a meal, or prepare it as a side! Whichever you choose to do, everyone will adore this mac and cheese recipe!

When I first started trying plant based foods, I would not even attempt to eat nor create a plant based mac and cheese. The thought of replacing my beloved cheese with plants just did not appeal to me whatsoever. A few months ago I decided I would give it a shot, and asked a few of my vegan and chef friends what I could do in efforts to solve my lack of dairy products problem. With some suggestions from them and a copious amount of trial and error, I do believe i finally got it right! . This recipe has a real Umami effect with a tasty kick that is to die for! So go ahead and give it a whirl, I promise you shan't be downhearted.

Cheese Sauce Base Ingredients:

¾ Cup Boiled Cashews

1 cup of Diced Chopped Potatoes

½ cup Rough Chopped Carrots

½ cup reserved Veggie Water

¼ cup Vegetable Broth

Cheese Sauce Seasonings:

1 ½ Tblsp Flavor God Cheese Seasoning

¼ Cup Nutritional Yeast

(If not using Flavor God sub with ½ cup Nutritional Yeast)

¼ tsp ground turmeric

¼ tsp both onion and garlic powder

½ tsp cayenne pepper

½ tsp seasoned salt

¼ tsp salt and black pepper (may need additional to taste)

1 Tblsp Tapioca Flour

Mac and Cheese Ingredients’:

1 LB Box of Elbow Noodles (or any pasta of your choice)

2 Tblsp Olive Oil

2 tsp Dijon Mustard

4 Tblsp Vegan Butter

½ tsp White Distilled Vinegar

1 tsp Liquid Smoke

¼ cup Non Dairy Milk (I used Cashew/Almond Blend)

½ Cup Vegan Cheddar Cheese Shreds

¼ cup Vegan Mozzarella Cheese Shreds

Recipe:

Cook Pasta Per Box Directions.

Once drained place back into pot, add olive oil and set aside

Place Cashews in a saucepan and fill with water, boil for 10-15 minuets (until Cashews are tender) drain and set aside

While Cashews are boiling Place potatoes, and carrots in a Medium Sauce pan, cover with water and boil until vegetables are tender.

Once veggies are tender, remove ½ cup of the water drain the remainder and set aside.

Transfer boiled Cashews and Vegetables into a Food Processor or High power blender.

Pulse a few times, and Process.

Add cheese seasoning, reserved water and vegetable broth, then process until smooth.

Place Cheese Sauce in Medium Sauce Pan, Add Tapioca Flour, Butter, and Dijon

Constantly Stir so contents does not stick and burn

Now add vinegar, “cheese” shreds liquid smoke, and plant-based milk

Continue Stirring on low heat ‘til cheese shreds melt into the sauce

Combine Cheese sauce with cooked pasta and stir until warm and fully incorporated

Enjoy!