A Thanksgiving favorite that is always present on the table. I love a good mac n cheese dish. As you know my sister is currently transitioning to becoming Vegan and that has inspired me to create some favorite dishes that are more wholesome and friendly for our body. Believe it or not my Mac N' Cheese has zero dairy in it. Follow the recipe to see how I made it! :)
I don't miss the cheese! MMMMM! - Neet Kaur
Vegan Mac N, Cheese
Cashew Cream Ingredients
2 cups Raw Chashews
4-5 cloves roasted garlic
Salt to taste
Pepper to taste
3 cups of Water (add more accordingly to blend well)
1 pack Vio Life Cheddar Cheese (Vegan)
1 pack Vio Life Mozzerella Cheese (Vegan)
2 tsp of Smoked Paprika
1 tbsp Garlic Powder
Salt/ Pepper to taste
Water to control thickness
Cashew Cream Directions
Making the cream sauce is super simple! Only a few ingredients.
In a blender, add the raw cashews, oven roasted garlic, salt, pepper and water.
Blend until the mixture is completely smooth. You can add more water to control the thickness of the cream .
Pre heat the oven to 380 degrees. Coat a baking sheet in olive oil. Bring a pot of water to a boil and cook the macaroni for 8 minutes.
In a large sauce pan add 2 tablespoons of olive or avocado oil.
Add the cashew cream sauce and mix until it is slighly heated up.
Add the smoked paprika, garlic powerder, salt and pepper. Mix into the sauce well.
Next add in half package of Vio Life Cheddar and half a packet of Vio Life Mozzerella Vegan Cheese.
Mix until blended and the sauce becomes an yellow color like cheese sauce. Add salt to taste. Add water to control thickeness.
Blend the in the cooked macaroni to the cheese sauce. Mix well.
Add it to the baking sheet and top the dish with more Vio Life Cheddar and Mozzerella Cheese along with bread crumbs.
Bake in the oven until the cheese is melted.
*Note this is not real cheese so it will not melt perfectly but the taste is imaculent.
Enjoy this wonderful side at your Thanksgiving Feast. It was a hit at mine :)