One of the major events I have been dreading since becoming vegan has been Thanksgiving! This is one of the major holiday’s that consists of eating copious amounts of food including turkey, cheese and lots of butter, all things I can’t have nor do I want to. Knowing that my family usually does a big dinner together, I didn’t want to be the one who didn’t eat anything or offended everyone by making a big deal how nothing was vegan for me. First off, that is not me to make a big deal out of something not specifically prepared for me, but also this is a choice I made and although the people immediately close to me support it, I don’t think everyone will. So this year I will bring a few items already prepared for me. I’m also not into the Tofurkey or anything Tofu related. Instead I like to use whole foods.
Every Thursday leading up to Thanksgiving I am sharing a vegan recipe that not only vegan’s approve of but also those carnivores in your life. Now, as we all have experienced, vegan cheese does not taste the same as regular cheese. This is why this recipe has no actual vegan cheese in it. Because if it isn’t going to taste like actual cheese but more of a weird processed very unhealthy version don’t even bother. Instead this recipe is quiet healthy for you with the base of the “cheese” being potatoes, carrots and onions.
Let me know what you think of this recipe and if you would take it to your Thanksgiving dinner.
Creamy Mac & Cheese
10 oz. dried macaroni
1 cup diced yellow potatoes
1/4 cup diced carrots
1/2 cup chopped onion
3/4 cup water from the pot which you boiled the veggies in
1/2 raw cashews
1/4 cup coconut milk
4 TBSP nutritional yeast flakes
1 TBSP lemon juice
3/4 to 1 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp paprika
- Cook macaroni al dente, according to the package instructions on the package, drain and set aside.
- While the macaroni is cooking bring several cups of water to a boil and add carrots, potatoes and onion to the pot. Cook for about 10 minutes or until veggies are soft.
- Once veggies are soft enough to blend remove from water and place in blender. Add 3/4 cups of water and remaining ingredients to blender and blend until smooth.
- Pour sauce over noodles immediately in a bowl.