Vegan Mac and Cheez

With a little experimentation in total go-with-the-flow mode, this sauce came about and I'm proud of it!  It's thick, full of healthy fats, and even has nutrients. Pair it with some lentil, chickpea, edamame, black bean (the list goes on nowadays) pasta and veggies and you got yourself a delicious, plant-based meal!

I always have to throw this in with foods that look like the real deal (I'm lookin' at you black bean brownies and chocolate nice cream), but even though this looks like cheese it doesn't taste like your typical Kraft box of the good stuff. Even though I envy the cute pasta shapes, this pasta is made with real ingredients you can recognize. It's thick, and is becoming one of my favs :) 

 

FullSizeRender (6).jpg

Ingredients:

  • 1/2 cup yam, cooked & mashed
  • 1/4 cup soaked cashews
  • 1/8 cup onions
  • 1 tbsp. nutritional yeast
  • 1 tbsp. dijon mustard
  • 1/2 tsp. turmeric
  • 1/4 cup water
  • 1 tbsp. olive oil
  • Sea salt sprinkle
     

Directions:

  • Cook yam (sweet potato or butternut squash could be used too) until soft, then mash
  • Cook onions in a skillet until soft
  • Place ALL ingredients in a blender and blend baby blendddd
  • I had to stop the blender and push the contents closer to the blades a couple times. You may need to add a little bit more water if your sauce isn't blending. This will make it thinner
  • This recipe makes about 3/4 cup cheez sauce. I used about 2.5 cups pasta to mix in, ate some for dinner, and stored the rest in the fridge for later.
  • Enjoy!! 
Alexandra Agasar