Recipes - Disease-free living through fitness and nutrition
From Coffey Break for Healthy Alternatives
Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more
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Mac and Casheese
By Katie Mae, MS, Dr.
McDougall's Health and Medical Center
I think it's safe to say everyone loves a warm, creamy Mac and Cheese. I
know I do, if it's vegan of course. This American favorite is traditionally
made with butter, milk and cheese, which is unnecessarily rich. This tasty
alternative is made creamy and cheesy with cashews and nutritional yeast.
Plus I threw in some nutrient-dense veggies to add even more color, texture
and flavor. Enjoy!
Preparation: 10 minutes. Cook: 15 minutes
Serves: 4-6
Ingredients
- 16 ounces macaroni (preferably brown rice or quinoa-based noodles)
- 2 cups broccoli, chopped
- 1 1/2 cups peas
- 1 cup water
- 3/4 cup nutritional yeast
- 1/2 cup cashew powder (just ground-up cashews)
- 1 1/2 tbsp tahini, salt-free preferred
- 1/2 lemon, juiced
- 1 tsp turmeric
- 1/2 tsp garlic granules
- 1-2 tsp mellow white miso (optional)
- freshly ground pepper to taste
Directions
- Cook pasta according to package directions; drain and set pasta
aside in original saucepan.
- In a separate medium saucepan, steam broccoli by placing 1 to 2
inches of water on bottom, a steam basket on top, and broccoli in the
basket.
- Cover with lid slightly ajar and cook over medium heat for several
minutes, or until desired softness is reached.
- Place peas in a small bowl and set aside.
- Place all remaining ingredients in a blender and blend until sauce
has a creamy consistency.
- Place pasta saucepan (containing pasta) over low heat.
- Fold sauce into pasta.
- Add broccoli and peas and stir well.
- Let cook for just a few minutes to allow flavors to marry.
- Sprinkle with black pepper and serve hot.
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