I Can't Believe It's Not Cheese

So, the snow is starting to fall in Buffalo. Yes it is an inevitable circumstance every year, but somehow I'm just never ready for it. I have never been one to get involved in outdoor winter sports, or even just making snow angels in the yard lol. For me the hotter the better! I do have an ambition to one day move somewhere warm, but for now I guess I'm stuck with snow, ice, and cold. It's funny because my oldest son adores the outside, especially the snow! He's actually been out twice today so far and it's only 1:30pm! 

For today's post, with the cold winter now here, I thought it seemed fit to focus on comfort foods. Comfort foods hold a special place in all our hearts, whether it be sipping on chicken soup when you're sick, or scarfing down some mashed potatoes and gravy at those Holiday dinners. But today I would like to hone in on one of my all time favs...Mac and Cheese!

With being vegan now, a traditional mac and cheese recipe is one that no longer fits the bill. I could never get the right consistency for the cheese sauce anyways, so I'm probably better off. But lucky for me (and all of you because it's absolutely delicious), I found a vegan mac and cheese recipe that is AMAZING! And you are never going to believe what the "cheese" sauce is made out of!

Vegan Mac and "Cheese"

Photo Dec 07, 5 44 14 PM.jpg


1 medium sweet potato (if you can find one that's medium! I swear every time I go to the grocery store I can only find ones that could feed a family of 20!)

2 medium carrots, unpeeled

1 medium onion (after roasting it will have a wonderful mellow flavor)

1/3 cup raw cashews

1/4 cup nutritional yeast

1 Tbsp tahini

1 Tbsp tomato paste

1/2 Tbsp arrowroot powder (or cornstarch)

1/2 Tbsp mellow miso

1 tsp salt

1/2 tsp Dijon mustard

1 large garlic clove

2 cups un-sweetended, nondairy milk

3 Tbsp freshly squeezed lemon juice

1/4 cup water

4 1/2 cups uncooked pasta (my favorite is brown rice elbow noodles)

Prepare Vegetables: Preheat oven to 450 degrees. Wash carrots, sweet potato, and onion leaving skins intact. Place vegetables on lined baking sheet and bake until softened (about 1 hour). Remove from oven and let cool a little while preparing sauce. Reduce oven temperature to 350 degrees.

Prepare Sauce: Start to boil noodles while preparing sauce. In a blender add all ingredients from cashews through garlic clove, and 1 cup of milk, and blend until smooth. Peel the sweet potato and onion; do not peel carrot. Add veggies, other cup of milk and water, and blend again until smooth. 

Pour sauce into 9x13 baking dish, then add noodles and stir until pasta well coated. Cover and bake for 15 minutes, then remove foil and bake for additional 5 minutes. Let cool and enjoy!

 I added some frozen peas to mine for a little protein boost

I added some frozen peas to mine for a little protein boost

For an extra flare, trying adding a crumb topping of 1/2 cup breadcrumbs and 1/4 cup almond meal before baking.

This recipe make PLENTY, so I always end up freezing a good portion for later use : ) And you know with being a busy Mama, how I love to have stuff on hand!