Tuesday, January 28, 2014

Macaroni and Vegan Vegetable-Cashew "Cheeze" sauce

Today I tried a recipe from called Vegan Mac N' Cheese.

I'm usually intrigued when I find a vegan "cheese" recipe, wondering how it could possibly compare to dairy cheese. So, upon tasting the sauce, it didn't make me think of cheese, but the words, "wow" and "yum" definitely came to mind!! I hope people who are not vegan will still try this recipe because they would be missing out on something really rather interesting!

Here is the link to the recipe:

The only things I changed were:

  • used the earth balance in making the sauce instead of with the bread crumbs
  • used gluten free panko crumbs for the topping
  • used gluten free brown rice pasta
  • used coconut milk original instead of almond milk 

I also used a bit more veggies than the recipe called for, and so I ended up with A LOT of sauce (about 3.5 cups or so). I only used about 1 cup with the pasta, and put the rest in an ice cube tray to freeze (it was a bit tricky getting these out might help to line the tray with plastic wrap to help pop them out, or maybe make sure to use a flexible tray because mine is rather rigid and difficult enough to bend to get ice out). 

One last note... I found that the taste was much more flavorful BEFORE, so I actually would recommend just using this sauce as soon as you make it, because it's amaaazing! (Baking dried it out quite a bit, and made me inclined to add some salt).

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