Whole Food, Plant-Based Recipe Creamy Mac and Cheez
Recipe courtesy of Danielle Medina, PPMNY Culinary EducatorIt’s hard to believe that the classic cheese sauce that so many of us grew up with can be rescued and remade into a healthy, plant-based meal. This dish is made with common ingredients and turns into a high-fiber, high-protein, satisfying, and quick meal.
Ingredients
3 cups potato, diced (if the potato has a thin skin, you don’t have to peel them)
- ½ cup carrots, diced (or butternut squash)
- ½ cup raw cashews or walnuts (for nut-free, use ½ cup cannellini beans)
- 4 T nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- Juice of ½ lemon
- 1-2 tsp miso paste (optional)
- 2 cups water for boiling the potatoes and carrots
- Additional water as needed
- ½ lb elbow macaroni, cooked (or try whole wheat elbows, brown rice, chickpea noodles, rotini, or penne)
Instructions
1. Boil and drain the pasta ahead of time.
2. Add 2 cups of water to a medium saucepan. Bring potatoes and carrots to a boil. Reduce heat to simmer for about 10 minutes, or until soft. Drain the water and set it aside to add back into the cheez sauce as needed.
3. Add all remaining ingredients to a high-speed blender. Then add the reserved water and blend. Add more water as needed to thin to desired consistency. It should be thick, but not too thick.
4. Pour macaroni into a bowl. Top the macaroni with half of the cheez sauce or according to your liking. If there is left over cheez sauce, refrigerate for up to 3-4 days for future use.
