Creamy Mac & Cheeze

I feel like mac and cheese is something everyone grew up with. It was an easy and delicious thing to make, so it was a go-to for some people.

Right before I went vegan I struggled to give up cheese. I think most do, because it is addictive (literally!). But when I realized the cruelties that went on in the dairy industry, and how unhealthy cheese actually is for our bodies, I decided it was time to give it up.

I’ve been (dairy) cheese-free for two years and I am still alive! I never crave it, possibly because I think of where it came from, but also because there are a number of plant-based alternatives. You can either purchase pre-made cheeses or make your own like I did here!

I now call it “cheeze” so people know the difference. πŸ˜‰

What you’ll need:

  • 1/2 cup raw cashews (soaked)
  • 1 large or 2 small potatoes (cubed)
  • 1 carrot (cubed)
  • 1.25 cups almond milk
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2-3 tbsp nutritional yeast
  • 1/4 tsp paprika
  • 1 tbsp earth balance butter
  • 1 cup cooked macaroni (or more if making a bigger portion)

Directions:

  1. Soak your cashews for 1-2 hours (or overnight) in hot water. I boiled a tea kettle and poured it over the cashews for 2 hours.
  2. Boil your potato and carrot for 20 minutes (or until fork-tender).
  3. Cook your macaroni according to the package.
  4. Once your cashews have been soaked for the right amount of time, drain them.
  5. In a blender or food processor, place the cashews, potato, carrot, almond milk, onion powder, nutritional yeast and paprika. Blend on high until there are no lumps. If needed, add a bit more almond milk.
  6. In a small pot, melt the butter on medium heat.
  7. Add your blended cheeze sauce. Stir repeatedly until heated throughout.
  8. Pour as much as you’d like over the macaroni and enjoy!