This weekend, with my family, we explored Nate's 101 Market in Elk River. For my fellow Minnesotans, if y'all have not yet been, I seriously recommend bringing your little peanut(s) for a trip. The place was a child's harvest wonderland; we explored everything from pedal carts to duck races and llamas (yea, just like the book "Is Your Momma a Llama").
I could go on and on and on for a million years, bragging him up. Someone asked me this weekend if Reese makes me want my own soon; my response (if you've read my blog you know just how much I look forward to the day I become a wife and mother), of course put a bit more graciously, "heck yes"!
A few months ago, he was diagnosed with an allergy to peanuts, milk and eggs. If you've read my blog before, y'all know that I cook with three main ingredients: Butter. Milk. Eggs.
This changed pretty quickly. I've not come to terms with the idea of "vegan" baking and cooking, so getting creative can be a little difficult, especially since I know how much little people love Kraft Mac 'n' Cheese....BUT have no fear, Auntie is here. I decided that being "World's
We have tried a few out. This handsome little devil's smokin' hot Momma made him a delicious zucchini bread and his smokin' hot Grandma made him Reese-Friendly Fried Chicken (recipe to come). Enough about us.....let's get to the good stuff.
My newest addiction is this beautiful young lady's blog. Megan from Detoxinista, not only is she gorgeous and smart but she also has some of the most amazingly delicious recipes and I cannot post my new favorite without giving her full credit where credit is due (think my favorite country song - "I gotta give credit where credit is due").
Vegan Mac 'n' Cheese
Looks BETTER than Kraft!
A little bit of healthy makes a little tummy happy! Here is how....
For the Cheese
1.5 cups raw cashews
3 TBSP fresh lemon juice (I used the bottled)
3/4 cup water
1.5 tsp sea salt
1/4 cup nutritional yeast
1/2 tsp chili powder
1/2 clove garlic
pinch of turmeric and cayenne
1/2 tsp mustard (I used dijon - but you can use yellow)
For the Pasta
8 ounces of pasta (your choice - you can use rice, regular, brown, colored, purple or homemade - purple is clearly a joke y'all - but whatever floats your noodle)
A little add in FUN
- veggies (fresh or frozen)
- any meat (or faux meat)
Just follow my fave blogger friend's instructions below and you will have a phenom masterpiece coming out of your oven!
- Preheat the oven to 350F (If you are adding roasted broccoli to your dish, this would be a good time to start preparing that, so it can roast in the oven while you work on the rest!) You should also start boiling some water to prepare your pasta.
- If you have a Vita-Mix, or other high-powered blender, making this sauce is incredibly easy. Simply throw the first ten ingredients into the blender, and blend until smooth and creamy!
- If you do not have a high-powered blender, don’t worry– you can easily use a food processor or blender to process the cashews first, until they are finely ground, or ideally, a nut-butter-like consistency. Once your cashews are thoroughly processed, add the rest of the ingredients and process until thick and smooth.
- At this time, you should check your pasta. Once it’s cooked to your liking, drain and rinse it, then return the pasta to the pot to be mixed with the cheese sauce.
- If you’re adding any roasted or sauteed veggies, this would be the time to do it. I highly recommend adding roasted broccoli to this dish!
- Serve immediately while hot, or move on to the next step for baking.
Baking Instructions: (optional)
- Once you’ve mixed everything together, pour the mac n’ cheese into an 8 x 8 square dish and garnish with a sprinkle of paprika and black pepper. Bake at 350F for 20 minutes.
- Let cool for about 5 minutes, then serve!
Xoxo (from Minnesota)