My poor mind is a jumble of chaos lately. I just got back from a trip to Colorado from Germany a few days ago. We are PCSing there with the Army in about a month so I went over BY MYSELF to buy a house. This was the first time I’ve ever been without my two children. As refreshing as it was, it only took me about a day before I started to feel like my arms were missing… Kind of took me a while before I knew how to be myself again without them in tow, haha. But the trip was successful and we officially have purchased our first house in the lovely city of Colorado Springs! I’m originally from Upstate NY and have never lived anywhere quite like that before so I am really excited to be able to have this upcoming experience. As hard as being a military wife is, you do get some really great opportunities with travel! So anywaaaaaaays, we still have a month before we leave and I literally can not think about anything other than moving and our new house. Not even food. Which is totally abnormal for me. So the next few months, during this transition, might be a little rocky for the blog. My focus is going to be off, but I will try to keep things going the best I can!
Today, I wanted to share a GREAT recipe for a Vegan Macaroni and Cheese! I was inspired by one that I found floating around Pinterest. It had such fantastic reviews that I had to try it. And it was extremely delicious- even Dave (Mr. Anti-Anything-Creamy) liked it! Shock of the century right there folks :O
I did have one qualm with the recipe though, and I noticed that a few of the other commenters were curious about the same thing as well- was there any way to make this great recipe WITHOUT using cashews or vegan margarine (Earth Balance)???? One of the greatest selling points of this recipe was that it was without the use of nutritional yeast, which some people just don’t care for. But! What about those people that are interested in eating really clean or have allergies to nuts or don’t have a high-speed blender? I wanted to re-create this recipe into something everybody could make and enjoy. Because no mac and cheese lover should have to go without!
To make things work without the thickening power of the cashews, I simply went with my old stand-by: millet flour thickened non-dairy milk. You could also use all-purpose flour.
And a simple swap of olive oil for the vegan margarine took care of the other problem. You may also use organic canola or sunflower oil in place as well. I’m not sure about coconut oil… but it will more than likely work. Just try to use refined coconut oil otherwise there might be a slight coconut taste to the mac and cheese.
So, basically what you’re left with is a GREAT Vegan Macaroni and Cheese recipe that does NOT call for nutritional yeast, soy, cashews, margarine, OR fake cheese! Something that, believe it or not, is actually pretty hard to find… [click to continue…]