Comfort Food part 1: Mac & Cheese
Sometimes a salad or a lentil soup just isn’t what your are looking for, no matter how healthy they may be. You want something more satisfying, creamier, fattier – you want Mac & Cheese! For those times, we promise that this vegan version will do the job.
We know, we know. How could something such as Mac & Cheese even be spotted on Food Pharmacy? The answer to that is, it does if you make a “cheese sauce” out of cashews and nutritional yeast instead of cheese and cream.
If you then combine it with sun-dried tomatoes, olive oil, garlic, salt and water… yes, then you have the world’s tastiest, creamiest and juiciest cheese sauce (sans the cheese). Does it taste like cheese? Yep. Is it really as good? Yep. And side tip, we added a large salad on the side because we do love our vegetables!
We served it together with bean pasta, but if you want to be a little more nutritious, zucchini noodles work too.Print
Mac & Cheese
1 cup cashews
1 cup of water
3 sun-dried tomatoes
1/3 cup of Nutritional Yeast
1 Tbsp Olive oil
1 tsp Himalayan Sea Salt
1 garlic clove
1/2 tsp onion powder
1/4 tsp turmeric
Preferred pasta or zucchini noodles
Side salad or fresh chopped veggies
Just simply add all of the cheese sauce ingredients to a high-speed blender. Blend until smooth and creamy.
Pour your cheese sauce over your preferred pasta and garnish with your favorite herbs. Enjoy!