It’s been awhile, hasn’t it? Life has been busy & crazy in all sorts of ways. I moved to a new state with my partner, had other relationships begin & end, and done quite a bit of self exploration in various forms. But I’ve decided I would like to get back to posting some recipes on here. I’ve cooked some really delicious things lately, and it’s only fair to share, right? 🙂
This recipe is something I discovered lately and I am in love with this sauce! So healthy and yet so yummy. Pasta is my favorite way to eat it, but I’ve also used it for some delicious nachos, a cheesy hashbrown casserole, and philly cheese sandwiches (with portabello mushrooms, mmmm).
I don’t have a picture with this one, but I plan to get some more pretty pictures and posts on here soon.
Vegan mac & cheese (adapted from Veg News)
8 ounces pasta
1/2 cup carrots
1/3 cup butter/Earth Balance (not needed if trying to be extra healthy, but certainly adds a yummy buttery taste)
1 tbsp lemon juice
1 can coconut milk
1/4 tsp garlic
1 tsp minced onion
1/8 tsp nutmeg
1/4 tsp black pepper
1/8 tsp cayenne
1/4 tspn paprika
1/8 cup nutritional yeast (optional as well, but adds a bit of extra cheesiness)
Salt to taste
Add in veggies as desired! Broccoli is my favorite.
- Cook pasta on stove.
- Cook potatoes in microwave for several minutes until soft.
- Saute carrots until soft as well. Add all ingredients to blender, add about 1/3 cup of the can of coconut milk, and blend.
- Add more coconut milk as needed until sauce is smooth and still relatively thick. A little water can be added as well if the sauce is still a bit thick. Taste and adjust spices as necessary.
- Saute whatever vegetables you want to add in to the pasta and then heat everything together in one big pot on the stove. You can also throw it in a baking pan, add some breadcrumbs on top and put it in the oven if you want a baked version! (350 degrees for 30 minutes)