How many times have you heard your friends say, “I could NEVER go vegan. I love cheese too much!”? Probably a lot, right? Cheese and other dairy products seem to hold a lot of people up—but it’s 2012, and with grocery shelves packed with vegan milks, cheeses, and more, there’s no excuse not to give them a try!
We’ll be showing you the ropes this month because June’s Recipe of the Week theme is all things vegan dairy. We’re taking notoriously cheesy, milky, buttery recipes and veganizing them right before your eyes! First up, my gluten-free Cashew Mac and Cheese With Sundried Tomatoes!
Cashew Mac and Cheese With Sundried Tomatoes
1 12-oz. box pasta (I used gluten-free brown rice pasta)
1 cup raw cashews
1 cup warm water
1 Tbsp. nutritional yeast
1/4 tsp. salt
1 tsp. lemon juice (optional)
2 large collard leaves, chopped
1 cup sundried tomatoes, chopped
Pepper, to taste
Makes 4 servings
- Cook the pasta according to the instructions on the box.
- Combine the cashews (Note: They MUST be raw cashews. You can pick these up in bulk or at Trader Joe’s for $6 a bag—seems like a lot, but they go a long way and one batch of this cheese makes a LOT!), water, nutritional yeast, salt, and lemon juice in a food processor or blender. If it gets too thick, add a little water; if it’s too watery, add a few more cashews.
- Add the cashew cheese, collards, and sundried tomatoes to the cooked pasta. Toss and sprinkle with black pepper.
Simple, right? Feel free to toss in any other veggies you like and dig in. Try it out and let me know what you think!