[Creative Commons photo by Jason Burrows]
Mac and Cheese is one of the things I missed most when I went vegan. This recipe has all the creamy goodness that I missed without the cheese! When I was growing up, my pops would add frozen peas when we had mac n cheese for dinner. I think it was partly to add some nutrition and partly to make the food stretch a bit more during lean times. Whatever the reason, the combination makes me nostalgic.
- 1 box macaroni of your choice (I like whole wheat or quinoa, but whatever you want will be cool)
- 1.5 c frozen peas and carrots, defrosted
- 2c cashew sauce (recipe below)
- a few handfuls of sunflower seeds
- shredded fakey cheese of your choice (optional)
Preheat the oven to 350°.
Cook the macaroni according to the package directions. Drain, and mix with the peas and carrots and sauce. Top with sunflower seeds and shredded cheese. Bake for 20 minutes.
Cashew Sauce (adapted from The Ultimate Uncheese Cookbook)
- 1c water or soymilk
- 3/4c cashews
- 1T tahini
- 1c green olives
- 1/2c nutritional yeast
- onion powder, garlic, salt and pepper to taste
Put everything in the food processor and process until smooth. Taste and adjust seasonings.
5 Responses
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ooh. Mac n Cheese it was I ate right before the ER. I haven’t been able to look at it since, but THIS I may try!
thanks!!!
looking forward to reading your recipe for sunflower cheese! :)
I’ll try to get something up this week! It made excellent nachos.
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