It's hard to believe when I was a child I did not like mac n cheese. In fact I didn't like anything with cheese on it - pizza, lasagna, cheese on burgers or sandwiches - nothing. And what's ironic is that I was born and raised in
Wisconsin - the dairy state!
Well I guess your taste buds really do change because now I like all of that kind of food, although I don't actually eat dairy products anymore, but it's still fun to play in the kitchen and make dishes with dairy alternatives for me and my family.
This Mac N Cheese recipe is a real winner and very easy to make. It's a modified version of a recipe I saw from the beautiful Anthony Williams and The Medical Medium.
I like to use an ancient grain pasta that is gluten free such as quinoa, amaranth, or brown rice but you can also use a regular pasta of your choosing. Hope you and your family enjoy it as much as we do, and please let me know your thoughts in the comments below!
INGREDIENTS:
12-14oz gluten free elbow pasta (brown rice, bean, quinoa etc.)
2C broccoli or Brussel sprouts (lightly steamed)
2C cashews
1-1 1/2C vegetable broth or water (start with 1C)
2Tb lemon juice
2 cloves garlic
1 date (preferably Medjool)
1/2tsp smoked paprika
1tsp chili powder
1tsp sea salt (or to taste)
2-3Tb nutritional yeast (optional)
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit.
Lightly steam broccoli or Brussel sprouts and prepare pasta according to directions.
In a blender, or food processor, combine 1C veggie broth (or water), cashews, lemon juice, garlic, date, chili powder, smoked paprika, and sea salt. Blend until smooth.
Slowly add additional water if needed to make ‘cheese’ sauce very smooth and creamy.
Drain and rinse pasta and place in a large bowl. Pour sauce over pasta and mix until well combined.
Add broccoli or Brussel sprouts and combine well.
Pour pasta into an 8x8 inch baking dish, sprinkle with a dusting of smoked paprika. Sprinkle with nutritional yeast (if using).
Bake for approximately 15minutes or until edges are just beginning to turn golden brown.
Take out of oven and let cool slightly.
Any leftovers, store in a glass dish in the refrigerator for approx. 2-3 days.Enjoy xx
Well I guess your taste buds really do change because now I like all of that kind of food, although I don't actually eat dairy products anymore, but it's still fun to play in the kitchen and make dishes with dairy alternatives for me and my family.
This Mac N Cheese recipe is a real winner and very easy to make. It's a modified version of a recipe I saw from the beautiful Anthony Williams and The Medical Medium.
I like to use an ancient grain pasta that is gluten free such as quinoa, amaranth, or brown rice but you can also use a regular pasta of your choosing. Hope you and your family enjoy it as much as we do, and please let me know your thoughts in the comments below!
INGREDIENTS:
12-14oz gluten free elbow pasta (brown rice, bean, quinoa etc.)
2C broccoli or Brussel sprouts (lightly steamed)
2C cashews
1-1 1/2C vegetable broth or water (start with 1C)
2Tb lemon juice
2 cloves garlic
1 date (preferably Medjool)
1/2tsp smoked paprika
1tsp chili powder
1tsp sea salt (or to taste)
2-3Tb nutritional yeast (optional)
DIRECTIONS:
Preheat oven to 400 degrees Fahrenheit.
Lightly steam broccoli or Brussel sprouts and prepare pasta according to directions.
In a blender, or food processor, combine 1C veggie broth (or water), cashews, lemon juice, garlic, date, chili powder, smoked paprika, and sea salt. Blend until smooth.
Slowly add additional water if needed to make ‘cheese’ sauce very smooth and creamy.
Drain and rinse pasta and place in a large bowl. Pour sauce over pasta and mix until well combined.
Add broccoli or Brussel sprouts and combine well.
Pour pasta into an 8x8 inch baking dish, sprinkle with a dusting of smoked paprika. Sprinkle with nutritional yeast (if using).
Bake for approximately 15minutes or until edges are just beginning to turn golden brown.
Take out of oven and let cool slightly.
Any leftovers, store in a glass dish in the refrigerator for approx. 2-3 days.Enjoy xx
