Right after my youngest daughter was born, we had a serious diet change for our family. I nursed both of my youngest children and it seemed that my daughter was sensitive to SO MANY things. My son had a dairy and peanut allergy already, but we added soy, tree nut and egg to our list of “cannot have” items. During that time, I had to get creative for our meals and often I found vegan recipes to be suitable.
Source of Inspiration
I came across a recipe from This is Vegan for a vegan-style macaroni and cheese. My next step was to take it up a level. Because I am the type of cook that I am, I didn’t follow it verbatim. I experimented a bit with various ingredients and measurements. After a lot of trial and error, I settled on the modified recipe below. I found the initial spice measurements from This is Vegan to be spot on, so, I recommend not changing that part.
Still a Staple for Our House
Now that a few years have passed, we no longer have the extensive dietary restrictions and can have traditional macaroni and cheese. This recipe is so good though, my son doesn’t even like real mac and cheese. You have to give this a go!
I love to get feedback on my culinary creations. Please leave a comment below the recipe with your rating and experience! Other users, and myself, welcome the feedback!
Follow the Recipe Below
This recipe is so good, my son doesn’t even like real mac and cheese. It is sure to fool any cheese lover in your family!
- 1 lb macaroni pasta dry
- 1 cup red or yellow potatoes peeled & chopped
- 1/4 cup carrots peeled & chopped
- 1/3 cup onion peeled & chopped
- 1 cup water
- 1/3 cup “butter” of choice
- 2 teaspoons sea salt
- 1/4 teaspoon garlic minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Prepare the pasta per the instructions on the box, minus 2 minutes of cook time to get a good al dente texture. Then, rinse with cold water. Set aside.
Add potatoes, carrots, onion, and water to a saucepan. Bring them to a boil. Once boiling, cover and simmer for 20 minutes, or until vegetables are very soft.
Add the salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper and paprika* to a blender and pulse to mix. Add softened vegetables AND their cooking water to the blender. Blend until perfectly smooth.
*see tip below
Pour the blended cheese sauce over the cooked pasta, stir and serve.
When blending the cheese sauce, add ¼ cup raw cashews. Something about the cashews gives it a super creamy texture.
This recipe, prepared as listed without the optional tip included, is completely dairy and peanut/tree nut free.