Sometimes cheese is in order. After 6 weeks on the Eat to Live plan, and eating entirely vegan, it’s nice to dig into a warm comforting bowl of cheesy goodness! The best part is I don’t have to compromise to get this comfort-food fix. Not only is this completely vegan, every ingredient used conforms to Dr. Fuhrman’s plan!
It is unreal how much this “Not So Cheese” sauce (that I found in my Vitamix recipe book), tastes like the real thing! I know I’m a eats-with-my-eyes kinda girl, and this cheese sauce looks like the real thing too! The ooey-gooey orangeness is what caught my attention to begin with when I was flipping through my new Vitamix “cook” book the other day and I’m so glad I took the plunge to try it out!
I decided to spice things up a bit after I found this black bean penne at Sprouts. There is literally only one ingredient in this penne: black beans! I decided to go for a Mexican-inspired, nachos-like macaroni and cheese dish.
I love that this sauce has only 8 ingredients! Since it’s nut-based and served over essentially black beans I will warn you now that you won’t be able to eat as much of this mac n’ cheese as you’d like! I had leftovers for at least 3 more meals and I still have some leftover cheese sauce in the fridge that I love to eat with steamed broccoli!
If you don’t have a Vitamix
run out and get one use a blender or food processor that can handle raw nuts. The great thing about using Vitamix or Blendtec, I’m sure, is that you can blend the sauce so much that it actually cooks in the blender–you see the steam coming out and everything! And for a momma like me, less pots and dishes = best thing ever! I hope you enjoy this recipe as much as I did! Yes, licking your bowl clean is encouraged!
MEXICAN MACARONI AND CHEESE (makes about 3 cups sauce)
- 1 cup raw almonds or cashews (I used almonds)
- 2 cups water
- 4 tbsp lemon juice
- 1/2 cup nutritional yeast
- 1/2 cup roasted red peppers (I used jarred peppers in water)
- 1 teaspoon sea salt (omit for Nutritarian and add an extra 2 tbsp nutritional yeast)
- 2 tsp onion powder
- black bean penne pasta (for Nutritarian option) or any vegan pasta you prefer
- optional: low-sodium pico de gallo
- Set your water to boil for your pasta, once the water begins to boil, add your pasta then begin the sauce.
- Add almonds, water, lemon juice, nutritional yeast, peppers and seasonings to Vitamix or other high-speed blender. Start at variable one and increase up to variable 10, blending on high until you see steam escaping from the top vent.
- Drain and rinse pasta (rinse well for black bean penne especially). Serve immediately with sauce and pico de gallo.