![]() Drain water.ģ. In a blender, process the cashews, butter, nutritional yeast, garlic, lemon juice, vegetable stock, dijon mustard and seasonings. Place potatoes, carrots, and onion in the water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. 1 tablespoon lemon juice, freshly squeezedĢ. Bring several cups of water to boil in a small pot.1 cup red or yellow potatoes, peeled and chopped.8 ounces macaroni noodles, cooked and drained.This vegan mac & cheese is a breeze to whip up and I think it tastes pretty damn awesome. I was determined to make it work though, so I took some elements of a few recipes that I thought were the best of the bunch, and tinkered around with the ingredients and proportions to come up with this dish. I tried so many (and had so many disappointments) that I was beginning to think that my quest was futile. So after deciding to vegan-ize my diet, it was only right that I set out to find a dairy-free version of one of my favorite foods.īut who knew that finding a decent recipe would be such a daunting task? I’ve tried out a lot (and I do mean A HECK OF A LOT) of vegan mac and cheese recipes I found online, but I wasn’t particularly sold on any of them as I felt that they were either missing something or were just plain unappetizing. ![]() That gooey, chewy, creamy goodness is like heaven to my tastebuds. ![]() I’ve always had a love affair with mac and cheese.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |