Drain cooked pasta, and pour in your delicious sweet potato cashew sauce in with the pasta. In the meantime, cook the pasta according to package directions.Taste and add more salt and pepper if needed. The sauce will be a nice yellow-orange color. To make cheeze sauce: Blend together the flesh of the sweet potatoes (I used leftovers from the night before), non-dairy milk, cashews, nutritional yeast, lemon juice, mustard, garlic, cumin, and salt and pepper until creamy.Add onions and garlic to a blender with remaining ingredients, omitting the tortilla chips and adding only half of the green chilies. Season with salt and pepper, stir and cook until soft and fragrant about 7 minutes. 1/2 cup cashews (soaked at least 4 hours or overnight, drained) In a medium skillet over medium-low heat, saut onion and garlic in a bit of olive oil.1 cup non-dairy milk (I used unsweetened Almond milk).8 oz pasta of your choice (I used a half package of gluten-free brown rice pasta).For this recipe, blended cashews are used to get the creamy base sweet potatoes are also blended in for extra nutrients, fiber, and color and nutritional yeast is added for that cheezy taste. Warm, comforting and creamy, there really is nothing else like it. Remove from heat and add in the spices and nutritional yeast. Slowly incorporate cheeses and whisk until blended together. When ready to bake, combine the pasta and sauce, and cook according to the directions given. Blend together cashew milk and vegetable stock and bring to a simmer. If you assemble it and store, the sauce might get soaked up from the pasta and make for a very dry mac + cheese. With the right techniques and substitutes, you can still enjoy all of your most enjoyable meals, veganized! Yes, you can prepare vegan mac and cheese one or two days ahead, but keep the cooked pasta and cheese sauce separate until ready to bake. And the best part of it all? That I don’t really have to give up my favorite comfort foods. I too had my own love for cheese for a large part of my life, but after giving it up, I can honestly say that I have never felt better! I am lighter and more energized than ever before. I swear, as soon as someone finds out I’m vegan, the very first thing they say is “Cheese? You gave up cheese? Oh I could give up meat, but I could never give up cheese!” And of course I don’t ever want to get into the details about how yucky the dairy industry is, or how bad large amounts of cows milk is to the human body, because realistically, I can understand how they feel. ![]() ….or should I say Cheeze? Oh the elusive cheese.
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