Yes!!! You can still enjoy baked macaroni and cheese. This is a classic comfort food; it is not a low calorie meal. BUT, it will help fill the void of your cheese fix. Cheese is one thing that is difficult for a lot of people to give up when starting a plant based diet. There are several brands and types to choose from..try them ALL! There are limitless recipes out there for you to use as a base to create a cheese recipe unique to your own taste buds.
Cook:
10 ounces dried macaroni (or about 2⅔ cups) according to package instructions, drain, and set aside. Cook macaroni al dente.
Boil:
1 cup peeled/diced yellow potatoes (or russets)
¼ cup peeled/diced carrots
⅓ cup chopped onion
2 cloves of garlic/minced
3 cups water
Salt, Pepper and Adobo seasoning (to taste)
-Bring 3 cups of water to boil in a small pot. Place chopped potatoes, carrots, onions, garlic, salt, pepper and Adobe seasoning in the boiling water. Cook for about 10 minutes, or until vegetables are tender and soft enough to blend.
Blend:
¾ cup water (preferably use liquid from pot of boiled veggies)
Cooked veggies
½ cup raw cashews
¼ cup coconut milk
3 tablespoons nutritional yeast flakes
1 tablespoon apple cider vinegar
Salt, Pepper and Adobo (to taste)
1 pinch cayenne pepper
1 pinch paprika
1/2 cup of follow your heart vegan cheddar shreds
-When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients. Blend until smooth.
Mix in with noodles and cheese sauce:
2 vegan eggs -Follow Your Heart brand egg replacer (instructions on the box).
-Pour sauce over your cooked macaroni noodles, mix in your 2 replacer eggs and pour into a greased baking dish.
Topping:
1 Block of medium cheddar daiya (7.1oz) shredded
Follow Your Heart vegan mozzarella gourmet shreds (as much as you'd like)
-Spread both topping cheese and bake at 350 degrees covered for 40min. then uncover for 10 minutes to brown a little.
Enjoy!