Recipes

Macaroni Not Cheese

One of my favorite meals growing up was a plate of frozen Stouffer’s macaroni and cheese, which I’d make myself whenever my parents went out to dinner. After cooking it in the oven for thirty minutes, I’d excitedly pull a stool up to our horseshoe-shaped kitchen island and dig in while watching my favorite television program, The Wild, Wild West. Pure decadence.

I recommend making this for guests and keeping the television off.

  • Prep Time 15 minutes
  • Cook Time 25 minutes
  • Serves 3

Ingredients:

1 onion, chopped

1 cup cashews

1/3 cup lemon juice

1 1/3 cups water

1/2 teaspoon sea salt

4 ounce jar roasted red peppers, drained

3 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

16 ounces whole grain elbow pasta, cooked

 

Instructions:

Sauté onion on medium heat in non-stick skillet with a little water or low sodium vegetable broth for 5 minutes, until translucent.

In a food processor, combine the onions, cashews, lemon juice, water, and salt.

Gradually blend in roasted red peppers, nutritional yeast, garlic powder, and onion powder.

Thoroughly toss the sauce with the pasta.

Bake in the oven for 20 minutes until golden brown on top.

 

  • Pingback: Hopefulilly | engine 2 challenge update…()

  • Pingback: Hopefulilly | wrapping up the week…()

  • Pingback: Mac and Cheese, Vegan-Style - Parenting Advice Corner | Parenting Advice Corner()

  • QB

    Hey Rip I love mac and cheese and this looks really good but im allergic to cashews. How can i make this rad mac n cheese without cashews?

    • Debbie Lepoidvin

      use almonds

      • Nancy

        Could I use almond meal or flour? Does it have to start with real almonds?

        • Steven Z

          start with real almonds and soak them overnight. you could also substitute almonds with Tofu.

  • tmcleod65

    I’ve been wondering the same thing as I have a daughter who is deathly allergic to nuts. What is a good replacement for nuts/cashews in some of the recipes?

    • jilltheveggiequeen

      Use white beans or cooked winter squash to bulk up this sauce. If you can use seeds, soak sunflower seeds and use those. They work well, too.
      I teach cooking and often have nut-allergic students so I have gotten good at eliminating the nuts, not the students.

      • Ray

        Would you substitute one 15 oz can of white beans for the cup of (raw) cashews? Thanks!

    • Chris

      Vegan béchamel sauce – Recipe by The Vegan Corner …

      A version of the above seems like a good base with some minor modifications

    • Jen

      Firm, or maybe any, drained tofu or rinsed white beans sound good.

    • Kelly Rohl

      There is a recipe online to use eggplant for a vegan cheese sauce it’s great. Look it up

  • kdesign007

    Substituted a Leek for the onion due to allergy/sensitivity and this was a hit in our house! Thanks so much for replacing one of our favorite comfort dishes.

  • Christina Aerial Lucero

    Bookmarked!

  • Steven Z

    We started soaking the cashews overnight and it has made it much more creamy and addictive! :)

  • Jenny

    I can’t access roasted red peppers in my area. Can anyone make a suggestion of what I could swap and still have a similar effect in the recipe?Thanks!

    • Dana’re

      Jenny – I’ve used diced green chiles which taste great!

    • chele

      You can roast them yourself in your own oven or on a gas stove burner. Google for temps and times

  • http://www.meetup.com/Healthy-Eating-in-the-OC-at-Whole-Foods-Market/ Cin Madrid

    Got to try this! :)

  • Sarah Nelson

    Does anybody have thoughts on a new p product called Heidi Ho plant based cheese?

    • Dasha

      Their new Ne Chèvre line does not have added oil. And it’s delicious AND E2-friendly. It’s just cashews, lemon juice and nooch.

      Sadly most of their other products have sunflower oil…or some other type of oil…which is a big E2 no-no. The cheddar/mac’n’cheese one is particularly a big E2 offender, though it is still vegan and delicious — a nice treat for a cheat day!

    • Jen

      Ne Chevre sounds good!

  • laurenwphoto

    Added a touch of pepper and paprika and even my 5 year old inhaled it. So yummy!

  • Diana

    I think this is great even if you don’t bake it. I end up eating big forkfuls before it even hits the oven. I love this stuff! Going to make some now…..

  • Diana

    Just made more…..gotta remember not to eat all at once…LOL

  • Johnathan Mark Smith

    how would you make this without salt? I had a heart attack a few weeks ago and salt is a no no now

  • Adrienne Kristine

    Johnathan, I don’t use salt because I find the nutritional yeast gives me plenty of flavor. Give it a try and good luck with your health (I’m a two-time cancer survivor).

  • Lea Lynch

    I sprinkled a crunchy topping on the surface before baking. The onion ring mixture that is in the My Beef With Meat book worked great for this!

  • Toms girl

    I noticed, too—no temperature for the oven. I would say he meant 350 degrees for 20 mins.

  • sophiesmommy

    Bake in oven covered or uncovered???

  • Kacie

    350F has worked for me

  • Steven Z

    We use 400 for 12 mins

  • Chris

    Whole Foods Website States 425 20 Min

  • Chris

    Engine 2’s Macaroni & Not Cheese | Whole Foods Market

Plant Strong Tips

  • E2 Approved Foods Categorized list of brands and products that feature whole grains, natural sweeteners, and no added oils.
  • Kitchen Overhaul Foods to clear from your pantry and useful supplies to help transform the way you eat forever.
  • Pantry Plan Kitchen Must-Haves featuring meat, veggie and milk alternatives to create filling, plant-strong meals.
Copyright 2014 Engine 2 Diet | Terms Of Use | Privacy Policy