Tuesday, June 26, 2012

Vegan Mac and Cheese my toddler loves!

So many vegan mac and cheese recipes are overly spicy and not creamy.  I came across this one and modified it to have less fat.  It does have a substantial amount of fat because of the cashew butter, so be aware of that.  This recipe can be doubled easily. 

Combine the following ingredients in a sauce pan and whisk them while they heat.
1/2 cup raw cashew butter
1/4 cup nutritional yeast (you can add more, but use less salt if you do)
tsp onion powder
1/2 tsp salt (or less, wait to salt after it's all together)
1/2 tsp garlic powder
1/4 tsp white pepper
1 3/4 cup nondairy milk (I use plain soy milk, but unsweetened coconut dream would probably be fantastic!)

After that is all combined, whisk in...
1 1/2 tbsp cornstarch

the mixture will take on air and expand.  You could dress pasta with it at this point, but the last two ingredients add some depth to the flavors and you might want to try them.

Take 1/2 cup of the hot mixture and dissolve 2 tbsp. of white miso paste in it.  Return this to the pan and whisk together.  Whisk in 1 tbsp lemon juice. 

Pour this over cooked macaroni, wheels, or mini-shells.  It's sooooo good.  My first batch was a touch salty so it needs to have a side of snap peas or greens etc.  My toddler loved this and begged for more! 

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