Like, how can this stuff be described except to call it a cheese alternative? Therefore, may I introduce you to not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni?? I use plenty of vegan margarine in cakes and desserts, when I eat them, but for mac and cheese?
For Little M? I just had to replace it with something else. So, today I bring you my crazily adapted recipe and what has become my favorite vegan mac and cheeseβwith no refined oil. Who knew that potatoes, carrots, onion, cashews, coconut milk, and seasonings could make such a fabulous creamy combination?
And that, when mixed with macaroni, that crazy combination will make your taste buds leap for joy? And that, my friends, is as far as got with photographing this bowl of yumminess before I starting eating it. I might use slightly less cashew flour than cashews called for.
If you try it, let us know how the cashew flour works! My non vegan friends are obsessed with this recipe too! This looks delicious! This looks so good and I know what you mean about the food not lasting through your photography session. I can see why. Hi Terri, I use coconut milk from a canβthe kind that you find in the Asian section of your grocery store. I have another cheese recipe I got from a friend on Facebook and it is much like yours only no cashews or coconut milk and has 2 cups potatoes, cooked, 2 cups carrots, cooked and most of the same ingredients you use.
I found if you buy carrots that are whitish looking the result is not as good as nice orange carrots. I will try this and see how it tastes. I like the tangyness of my recipe and if it sets up some in the refrig. Makes good burger sandwiches toasted with cheese on each slice. And its healthy. I will rate this after I have tried it. Also, white potatoes and golden potatoes dont thicken up the cheese as well as russets or baking potatoes.
