Veggie Mac and Cheese
Adapted from detoxinista.com
The thing I miss most about going dairy-free is cheese. Now I found this dish which satisfies my cheese craving. It is really hard to believe this Mac and Cheese is dairy-free. The raw cashews and nutritional yeast take the place of cheese and contribute to the creaminess of this dish . It is also so easy to whip up. Boil the pasta, whip the sauce ingredients in a blender, combine the sauce with the pasta and done! I have made different versions with mushrooms and onions, broccoli, red peppers or all or a combination of any of these. It is a great way to sneak in your veggies.
Serves 4 o 6
8 oz. of elbow or shell pasta of choice
Optional veggies (I used all of them in this version):
2 cloves garlic, chopped finely
1 onion, diced
2 cups broccoli, fresh or frozen
8 oz mushrooms
1 red pepper
Cheese sauce ingredients:
1½ cups raw cashews
3 tbsp fresh lemon juice
¾ cup water
1½ tsp. sea salt
¼ cup nutritional yeast
½ tsp. chili powder
pinch of turmeric
pinch of cayenne pepper (or to taste)
½ tsp. yellow mustard
1. Boil pasta according to directions and desired tenderness. If you have a steamer, steam broccoli in steamer while pasta is cooking. Steam for 5 minutes if using fresh broccoli and 10 minutes if using frozen broccoli.
2. While pasta is cooking, sauté garlic and onion until soft. Add mushrooms and red pepper and cook until tender.
3. Combine cheese sauce ingredients in blender.
4. Mix pasta, veggies and cheese sauce together.