I got the original recipe from Vegan Yumminess's recipe for vegan grilled cheese. It's good for that but thin, so I've been using it for vegan macaroni & cheese. I've made so many adjustments at this point that I need to document them so I don't forget between the times I make this. Here is my version, which is enough for two nights of our family of three eating macaroni & cheese.
Ingredients
1 2/3 cups scrubbed, diced potatoes (I prefer Yukon gold; russet is my second choice; I always buy organic and don't bother peeling them)
1/4 cup peeled or scrubbed, diced carrot
1/3 cup peeled and diced yellow onion
2/3 cup water from cooked veggies
1/2 cup raw cashews (soak for a few hours if you aren't using a high-speed blender; I prep the cashews first and just let them soak while I prepare everything else)
1/4 coconut milk (full-fat or lite variety; full-fat tastes best)
2 tbs nutritional yeast flakes
1 tbs lemon juice
1 tbs Dijon mustard
1 tbs miso
1/4 tsp garlic powder
fresh ground black pepper to taste
Directions
1. Soak cashews.
2. Wash and chop vegetables. Cover with water in a large pot and bring to a boil. Cook until potatoes and carrots are tender, about ten minutes.
3. Fill blender with remaining ingredients. Add vegetables and 2/3 cup water retained from the vegetable pot. Blend until smooth.
4. Serve over cooked pasta of your choice. I like normal semolina macaroni noodles best, though Banza brand makes good chickpea macaroni too. I like my vegan macaroni best with pickled jalapenos all over it.
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