If the idea of eating mac and cheese without the actual cheese turns you into an instant sceptic, we do understand your reservations. After-all, isn't cheese kind of the point? But wait, there's more. What if we told you that this recipe also leaves out the gluten. Yep, you can actually enjoy a big bowl of mac and cheese without either of those two things for a version thats way easier on digestion and way less inflammatory. The secret to the sauce is using a combo of creamy stone ground tahini, a touch of olive oil, raw cashews, red bell pepper, and just the right amount of seasoning to create a very realistic cheese-like experience visually, and in both flavor and texture. All plants. Zero guilt. You need to try this recipe. Like, today.
This recipe can do more than just coat your noodles! You can also use this as a sauce for kale chips. Simply double the recipe, add in an extra splash of lemon and more spice if you wish, and you'll have enough for 1-2 heads of kale. The result will be the most delicious cheesy kale chips!
Vegan Chipotle Spiced Mac and Cheese Sauce
Makes roughly 8oz - or enough for 2-3 servings
3/4 cup raw cashews
1.5 Tbs Dastony Stone Ground Tahini
1/4 red bell pepper
1/2 Tbs fresh lemon juice
1/4 tsp chipotle spice - add more if you want it extra spicy
1/2 tsp nama shoyu or gluten-free tamari
1 tsp extra virgin cold pressed olive oil
2 shakes garlic powder
1/2 Tbs nutritional yeast
1/3 cup pure water
1. Simply whiz your ingredients in a blender until completely smooth. A high speed blender will provide the creamiest result.
2. Bowl your pasta according to instructions on package. We used a gluten-free quinoa-based macaroni noodle but use whatever is your favorite.
3. Mix sauce with noodles while they are still hot. Garnish with black pepper, some chopped basil, and serve with plenty of fresh greens and veg!