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My new favorite Vegan Mac & Cheese


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I never ate a whole lot of mac & cheese just before going vegan. I definately had my fair share though as a kid. Although it's been almost a year and a half since I have had cheese, I do remember what it is suppose to taste like. I've never viewed my going vegan as 'giving up' anything, I simply no longer choose to view anything from animals as food or commodities. Most of the problem with people disliking these so called, "fake" cheese and meats, is they arent looking at them for what they are, but what they are replacing. While I admit there is a lot of prepackaged vegan cheeses that are not very good; it's no reason to think anything you make yourself cant be any better. A wonderful plus side to going vegan, for me, is I've learned to love to cook and no longer do it because I feel I have to, but because I want to! It's opened a door to a whole new world of living & eating for our family.
I've spent over a year now trying out and failing misrably making mac & cheese, to suit the tastebuds of a 5 year old...who insists only on Kraft Easy Mac. Two weeks ago I won her over with this recipe and I am quite proud of it!
Note: The idea for the boiled potatoes and carrots are from another site; a recipe I saved and hadnt gotten around to until recently(sorry don't remember where). Well, I tried the original recipe....blech! With a some changes on measurements and several added ingredients, I think I got it down to a T. From the recipe ingredients, I'd say it's apparent that this is a much healthier version, than anything that comes from Kraft.

Yes, I realize it's not as quick as the non-vegan competition, but compassion wins over cruelty!

Mac 'n' Cheese
Serves 6

Ingredients:
8 ounces macaroni
1/3 cup non-hydrogenated margarine
1 cup potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/2 cup onion, peeled and chopped
1/2 cup water
1/2 cup unsweetened soymilk
1/4 cup cashews
1/4 cup nutritional yeast
1 teaspoons salt
1 clove of garlic
1/4 teaspoon Dijon or 1/2 teaspoon yellow mustard
1 tablespoon lemon juice
1/8 teaspoon black pepper
1/4 teaspoon tumeric
small dash of cayenne pepper
1 tablespoon mellow miso

Preparation: In a saucepan add potatoes, carrots, onion, water and soymilk; and bring to a boil. Once boiling cover, lower heat and simmer for 15- 20 minutes, or until vegetables are very soft.
Meanwhile, boil macaroni w/a little salt and cook until al dente, drain. You may want to wait to start this, until vegetables have cooked for at least 10 mins or so.
In a food processor or blender, first grind the cashews very well. Add nutritional yeast, salt and garlic, blend. Then add your 1/3 cup margarine, mustard, lemon juice, black pepper, cayenne and tumeric, blend again. Once the vegetables are softened add to blender along with the cooking water and miso. Blend until very smooth.
Pour sauce onto the drained pasta and toss till completely coated in sauce. You may heat longer in saucepan if you would like a thicker sauce. Enjoy! Variations: you can pour the macaroni & cheese into a casserole dish and bake at 350 degrees for about 25 minutes.



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