1/4 cup dark corn syrup 1/4 cup water Filling Directions: Mix sugar, water, corn syrup, and salt in a saucepan. Bring mixture to boil. Make sure to dissolve and lumps and brush crystals off the side of the pan. In microwave, warm but do not boil cream and butter. This is the best Vegan Mac and Cheese recipe I’ve ever tasted. Tender macaroni pasta is tossed in a creamy cashew “cheese” sauce, creating a remarkably similar taste and texture to the original. Everyone who tries this vegan Mac n’ Cheese loves it– even if they’re NOT vegan! Made this today because I was craving tablet pistasche. I think 1/4 of peanuts is not enough. I added 1/2 to recipe and still didn’t think it was enough. Used dark brown sugar because I was ouf of light brown. Didn’t add salt because I used Planter’s roasted peanuts which already have sea salt. I was afraid it would be too salty.
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This gluten-free, vegan mac and cheese recipe, which can also be made raw, is always a hit! I make it several times when I’m visiting my gluten-free brother and his family out in Florida. They have four little girls, and they just LOVE auntie Krista’s Mac & Cheese! Don’t think this is just for kids. It’s so decadent, you’ll think you’ve ordered it off a menu at a high class restaurant!
Ingredients for the Sauce (Makes 1 whole batch, around 8 – 10 people):
2 cups Raw Cashews
The juice of one Lemon
1/4 small Red Onion
1/4 – 1 Jalapeño or Serrano pepper (depending on your heat tolerance, I omit for the kids)
Filtered water
1/2 – 1 cup Nutritional Yeast
Sea Salt & Pepper to taste (at least 1 teaspoon of sea salt)
1/4 t Turmeric
1/2 t Paprika
Os x el capitan installer. Other Ingredients:
1/2 T oil
Brown Rice Elbow Macaroni or Rainbow Spirals (or your favorite pasta)
About 1/3 cup Almond Milk (or other nut milk)
Steamed Broccoli (optional)
Sautéed Mushrooms (optional)
Lots of Love
Directions:
First boil the water for the noodles with a dash of sea salt and 1/2 tablespoon of oil. Next, make the sauce by putting 2 cups of cashews in your Vitamix (or other high powered blender) and add water so that it covers the nuts by about an inch or two. Then add the remaining sauce ingredients and blend on high until smooth. Taste and add any additional salt or seasonings you wish, to obtain the flavor you prefer.
When the water boils, add the noodles, and stir occasionally. Once the noodles are cooked, drain and add them back to the pan. On low heat, stir in as much sauce as you desire, along with the steamed broccoli (or whatever veggies you want). I also like to add a little almond milk during this part, and will taste again, and sometimes add more salt if needed, prior to serving.
Once everything is heated through and tastes good, serve topped with sautéed mushrooms (if you so desire), and enjoy!
PS – for you RAW foodies, simply substitute the brown rice noodles for zucchini noodles using a spiraler, keep your veggies raw, and voilà!
I hope you enjoy! If you do, please share this recipe on your social networking sites by clicking the icons below!
LOVE, LIGHT, and ALIVENESS
Krista
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