I've been told that when you are trying to come up with an new recipe it generally takes 6 tries to get it right. I've come up with my 4th version and while they are all pretty darn good this one is just plain wonderful! It has the flavor, the color, the texture and the stretchiness of nacho cheese sauce but with no animal products, no oil, no nuts, no gluten and no regrets. When mixed with elbow or rotini macaroni of your choice (whole wheat, regular or gluten free) you get macaroni and cheese that is out of this world! Pay attention all you lactose intolerant readers who miss macaroni and cheese comfort food. This is for you too!
I gave out some samples and submitted the recipe to my friends at Plant Based Nutrition Support Group. I'm so proud that they published it! Not just as a side dish but as a main dish as well!
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| Vegan Macaroni and Cheese with chopped salad and cooked Italian pearled farro |
The recipe is pretty simple. You probably already have most of the ingredients. If you don't they are easy to find and inexpensive. It even keeps well in the fridge. I stored the sauce in a glass bowl with a lid and warmed it up in the microwave on power setting 8 for 1 minute. It went right back to being its delicious, gooey self. I haven't had a chance to store it for more than 3 days because none is ever left to worry about!
Questions? Comments? I'm looking forward to them!
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Was that so hard?
Enjoy!
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