Table Charlotte- Recipes for the Week
|Alternative to the traditional macaroni and cheese fare|
|Plant-based recipe replaces fatty ingredients|
|Published Wednesday, November 20, 2019 12:40 pm|
|COURTESY PATRICK STEPTOE|
|Plant-based macaroni and cheese with unsweetened coconut milk and cashews for the base.|
Looking for an alternative to traditional macaroni and cheese for Thanksgiving dinner?
You could go vegan with Chef Dee, whose plant-based Mac & Cheeze is a healthier version of the holiday classic without the high fat and cholesterol that comes from using traditional ingredients like cheese and milk. Chef Dee uses unsweetened coconut milk and cashews for the base of her vegan cheeze as well as fresh vegetables to give it the more familiar consistency of traditional Mac & Cheese.
“More people are looking for healthier options during the holidays and more families are entertaining friends or family members who have recently become vegetarian or vegan,” she said. “We want to give them some healthier options of traditional classics that would please everyone at the table.”
For more of Chef Dee's vegan comfort foods, visit www.deesallnatural.net or her booth at the Charlotte Farmer’s Market.
Vegan Mac & Cheeze
4 quarts water
1 tablespoon sea salt
8 ounces macaroni
2 tablespoons shallots, peeled and chopped
1 cup yellow potatoes (like Yukon gold), peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup roasted, unsalted cashews
4 tablespoons nutritional yeast
2 teaspoons granulated garlic
1 tablespoon vegan butter
1 teaspoon minced garlic
4 cups Unsweetened coconut milk
In a large pot, bring water and salt to a boil. Add macaroni and cook until al dente (approximately 7-8 minutes). In colander, drain pasta and rinse with cold water. Set aside.
In small saucepan, add shallots, potatoes, carrots, onion, and water. Bring to a boil. Cover and simmer for 15 minutes or until vegetables are soft.
While vegetables are cooking place cashews, nutritional yeast, granulated garlic in Food Processor. Process until well blended into powder mix. In large pot, add vegan butter, minced garlic and cook over low heat.
Slowly add coconut milk and stir until warm. Add dry cashew mix and stir constantly to mix.
In a food processor or blender, add cooked vegetables and water, mustard, lemon juice, black pepper, paprika. Blend until very smooth.
Add mixture to coconut milk mixture. Stir slowly and simmer until desired thickness. Add cheese sauce mix to cooked macaroni.
Place in 9x12 casserole dish. Sprinkle top with vegan cheeze (optional). Bake 30 minutes or until cheese sauce is bubbling.
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