Steve started a new job today. So he’d have some tempting leftovers for lunch on his first day, yesterday I made one of his favourite dishes – mac ‘n’ cheese. I found this recipe a couple of years ago at http://kblog.lunchboxbunch.com/2011/08/fake-out-mac-n-cheese.html, and it is really good! Plus it’s got to be pretty healthy, except for the butter. The sauce is also great on nacho’s or other Mexican, or anywhere else you might use a cheese sauce. This is the recipe as it appears on the site:
Ingredients (this makes 5 cups)
1 cup nutritional yeast flakes
1 can cannellini beans, drained (about 1 1/2 cups)
1/2 tsp garlic powder
1 tbsp Dijon mustard (or add to taste)
1/4 tsp fine pepper + salt to taste
1 cup mashed sweet potato
1/3 cup vegan butter (Earth Balance) softened
1 tbsp tahini (optional – adds a tang to the sauce – just as real cheese would)
add a few dashes cayenne or red pepper flakes for heat!
Last step: thin out to desired thickness with PLAIN soy milk, soy creamer or water.
1. Bake your sweet potato – if using that method.
2. Add all ingredients to a blender or food processor. I used my Vitamix. Blend on low and increase gradually until mixture becomes smooth.
3. You can do a taste test and adjust spices, sweetness. Lastly, thin out the sauce to your desired thickness using soy milk, soy creamer or water. I added in a splash of soy creamer.
4. If serving with pasta, add directly to hot, just drained pasta and the pasta will heat the sauce. Otherwise, you can simmer the sauce on your stove top until ready to be served or used in a recipe. Simmering the sauce is great if using for a cheesy dip or fondue.
I served it with a topping of fried onion, mushroom and capsicum, plus some leafy greens on the side.
I’m looking forward to some leftovers for lunch today too!