When I think of macaroni and cheese, I think of blue boxes, fluorescent orange noodles, and blissful childhood weekends. My mom is a great cook and we definitely ate well growing up, but weekends were her days off from chef duty and Kraft was often the go-to on Friday and Saturday nights. Come on people, you know you
love loved it too. Veganism and all-natural eating don’t make Kraft mac & cheese much of a possibility for me anymore, I shouldn’t have to rule out macaroni and cheese entirely.
This recipe comes to the rescue!
It’s ingredient-heavy, for sure, and pretty pricey at that (who knew cashews were so expensive?!) But it’s sooooo tasty- the most perfect zesty cheesy, creaminess. An indulgence that deserves indulging. It’s the kind of dish to gleefully serve your friends who say “Ohhh, you’re vegan? Don’t you get tired of eating rabbit food?”
Vegan Comfort Food for the win.
Just a heads up, I served mine with spaghetti squash “noodles” which tasted AMAZING (and make it gluten free!) but feel free to use the good ‘ole regular kind! Make it classic with elbows
Dreamy Mac & Cheese
1 cup almond milk
2/3 cups cashews
4 tbsp nutritional yeast
3 tbsp soy sauce
2 tsp vinegar
2 tsp lemon juice
2 tsp miso paste or salt to taste
2 tsp Dijon mustard
1 tsp onion powder
1 tsp garlic powder
Blend all together in a food processor or blender until smooth and creamy. Heat over the stove until hot (add more milk if you want a thinner consistency). Stir with cooked spaghetti squash or noodles, and serve.