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© 2017 by Emily Bierbrauer  |  Photography by Emily Bierbrauer unless otherwise noted. Credit to Alameda Photography & Film.

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Dairy-Free Mac N' Cheese

May 23, 2017

You’d never guess this “cheese” was dairy-free.  Heck, my family didn’t even know!  The texture and taste is so similar it’s almost scary.  Anyways… Vegans, plant eaters, lactose intolerant beings, this one is for YOU.  Enjoy!

 

3 medium potatoes (peeled)
⅓ yellow pepper
2 carrots
⅓  small yellow onion
4 medium garlic cloves (roasted)
½ cup cashews (soaked and drained)
2 teaspoons apple cider vinegar
2 teaspoons mustard seed powder
2 teaspoons sea salt

1 teaspoon pepper (optional)

12 ounces elbow macaroni

 

Place the potatoes, pepper, carrots and onion in a pot of water and bring to a boil.  Cook for roughly 20 minutes or until the potatoes are tender.  While the vegetables are boiling, bring a saucepan of water to a boil and add the pasta- cook according to the directions on package.  Drain the vegetables and put in a large blender (I use a Vitamix) and blend on high until smooth.  Add the rest of the ingredients and blend until smooth.  Spoon pasta into a dish and top with the “cheese” sauce.  Delish!

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