Happy Monday! I hope your week is off to a wonderful start!
Fall is hitting hard here in the Pacific Northwest, and I must say that the cold, blustery weather is making me crave comfort food like crazy. However, mac and cheese tend to be loaded with saturated fat, cholesterol, and mega calories (like half a day’s worth in one serving!) The boxed version may be quick and easy, but it’s chock full of preservatives and is so processed that it really isn’t even food.
‘But it’s so quick and easy!’, you might say. Well, what if I told you that you could make a healthy, rich, and creamy, vegan cheeze sauce in the time that it takes your noodles to cook? Totally serious.
I love this recipe because it takes something totally unhealthy, and makes it the complete opposite with veggies, probiotics (healthy bacteria), and protein-filled nutritional yeast. You can even make it gluten-free by swapping the whole wheat noodles for a gluten-free version, like quinoa or brown rice noodles, without losing any of the quality.
Quick and easy? Check.
Satisfying comfort food? Check.
100% nourishing? Check, check, and check!
(makes 2 servings)
- 1 T coconut or olive oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 cup almond milk
- 2 T miso
- 5 carrots, peeled and chopped
- 1/4 cup nutritional yeast
- 1 t dijon mustard
- 1/4 t turmeric
- 1 cup whole wheat macaroni (or GF macaroni)
1. Heat oil in a sauce pan over medium heat. Once warm, add onions and garlic, and saute until soft. At the same time, bring a pot of water to a boil, add macaroni, then turn down to medium and simmer for about 10 minutes.
2. Add almond milk, miso, carrots, nutritional yeast, dijon and turmeric to the onions and garlic. Bring to a boil, then turn down to medium and simmer for 5-10 minutes, or until carrots can be pierced with a fork.
3. Add your carrot miso mixture to a blender, and blend on high until creamy.
4. Drain the macaroni, then place back in the pot and pour the carrot miso sauce over the top. Fold together until all the noodles are coated, then garnish with dried parsley and serve.
Oh, it’s so good!
I always give the same advice whenever vegan cheeze sauce is involved: don’t expect it to taste exactly like real cheese. It tastes wonderful, it is reminiscent of cheese, but it is not cheese. If you go in with an open mind, I promise you will love it. Just please don’t dig in expecting it to taste like something that came out of a box, because it is so much better than that!
Personally, I like to pair it up with a nice big serving of broccoli. There’s something about broccoli and cheesiness that just work perfectly together, in my opinion. If broccoli isn’t you thing, just add your favorite green vegetable to make a complete meal. You can even throw in some veggie chili if you want to up your protein and take a totally new spin on things.
Hope you love it!
Affirmation of the Day: I seek out new experiences.