Though I claimed to have discovered the best ever mac & cheez in July, the problem with the sauce was that it was almost entirely cashew based, which added a LOT of fat (good fat because it’s not extracted, but fat nonetheless).
However, I recently discovered a rather awesome Facebook group called Clean Food, Dirty Girl, which has a link to an EXCELLENT vegan cheez sauce that includes some cashews for creaminess, but the base is primarily potatoes and carrots. The only adaptation I made was to add 1 TBS Better than Bouillon base at the blending stage.
The result is incredibly rich tasting and delicious, but not cloyingly so (as many nut-based pasta sauces are).
Vegan Mac & Cheez
- Make this cheez sauce!
- At the blending stage, add one TBS Better than Bouillon base to the Vitamix.
- Use the sauce to top prepared brown rice rotini noodles (and remember: you can be generous with the sauce because its base is mostly vegetables!)
- Sprinkle with vegan parmesan and freshly ground black pepper.
- Top with grilled Brussels sprouts (or grilled broccoli).
C’est magnifique!!!! My new favourite thing!!!
And here it is allllll stirred up!!!
Indeed, I liked this so much that I decided to try it as a baked Mac & Cheez dish by mixing the remainder of the cheez sauce and the remainder of the brown rice pasta with six ounces of broccoli florets. I topped it with 1/3 of a cup of panko crumbs sauteed in a TBS of olive oil and then mixed with 1/3 of a cup of vegan parmesan.
I then baked it for 40 minutes at 350. It was delicious!!