I haven’t posted any mistakes for a while but that doesn’t mean I haven’t made any.
This dish hasn’t been so much a mistake as it has been a process. I’ve attempted to create a vegan based mac and cheese dish since choosing a whole foods plant-based diet several years ago.
There are certain foods that are difficult to give up from the old days. Mac and cheese and pizza are two that come to mind.
Plus, these are favorites of the hubby and kipper.
I would like nothing more than to get their gold star of approval on this dish.
There are several vegan mac and cheese recipes on-line that are soy, nut and or nutritional yeast based. I have made several of them and created my own both with and without those main ingredients.
To date, the recipe below has been my most successful attempt and everyone enjoyed it. It is my cashew cream recipe with the added ingredient of roasted red pepper.
As I channel my inner “Steve Jobs” I know I can deliver what on the surface appears to be impossible – a vegan based mac & cheese that rivals any dairy based version.
I will continue to tweak this dish.
Nothing is impossible if you believe it can be achieved.
1 cup raw cashews, soaked overnight
1-2, roasted red peppers (1 large or 2 smaller size)
1/2 cup nutritional yeast
1/2 lemon, juiced and a little zest
1 tbsp onion powder
1 tsp garlic powder
1/8 tsp white pepper
1/2 – 1 (+) cup almond milk
1 lb. pasta of your choosing
Soak raw cashews overnight, this makes them softer and thus easier to blend (also helps in digestibility).
Roast red pepper in oven at 500° for 40- 60 minutes. Let set in a covered bowl or baggie until cool. Peel skin, seed.
Blend ingredients in a high-speed blender. Add enough almond milk to make a sauce like consistency.
Cook pasta according to package instructions. Pour your desired amount of “cheese sauce” over pasta and reheat on medium low heat.
Do you have a favorite comfort food? Please leave a comment…