Vegan Recipe of the Week: Mac and Cheese!

It may not be the kind of cheese you're used to, but you'll love this creamy and delicious animal-friendly twist on an old classic!

Ingredients:

2 cups cooked sea shell or elbow pasta
1/2 block grated vegan cheddar cheese (Follow Your Heart)
1/2 cup cashew cream (recipe to follow)
1 cup Better Than Bouillon No Chicken Chicken Stock

Directions:

Put it all in a pan and stir until cheese is melted and well incorporated. Season with salt and pepper if necessary.

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Comments

Beeytress
150 days ago

Cashew Cream: Begin with raw cashews or raw cashew pieces, In a ration of 2 (water): 1 (cashew), place together in a powerful blender. If you don't have a powerful blender, soak your cashews for 8 hours before making the cream. If you soak your cashews rinse them well and use less water in the process. Once the cashews and water are in the blender, blend them together on high for about 45 secs. or until you have achieved a cream like consistency, adding more water, if necessary. *Before adding Cashew Cream to any hot soup you will need to "temper" it. Simply add a bit of the hot soup to the Cashew Cream and stir around before pouring the cream into the pot. This can be done right in the blender.

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Sonia
222 days ago

Hello,
I saw this particular episode and saved the recipe! When will the the recipe for the cashew cream be posted? Thanks!

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