When you think of warm, creamy mac & cheese, what’s the first thing that comes to mind? I bet it isn’t a creamy plant based mac & cheese. For me I think of the blue box mac & cheese that many of us were introduced to and learned to love as kids.
Call it a blessing or a curse, but my kids have never had the familiar blue box mac & cheese. All they know is the creamy plant based goodness of Mom’s homemade mac & cheese. The downside of this is that sometimes it is a big rich for their taste buds.
It’s true, even my kids will refuse food. Don’t let me posts fool you, my kids aren’t always into the meals I serve them. There are times that the creamy mac & cheese is pushed aside and they request plain beans with broccoli and rice. I’m not complaining about that either.
Why I want to tell you about this creamy plant based mac & cheese
A while ago my sister in law told me about some cookware. We never got into the fine details, but recently another friend brought up the same cookware. This reignited my spark for learning about this cookware.
Did you know that MOST cookware leaches harmful toxins/chemicals to your food? Ugh, if we didn’t have enough to worry about already. If you haven’t performed a Clean Living Audit, you should check out my Longevity Lifestyle Program. We review your cleaning supplies, beauty products and yes, cookware for toxins and chemicals that could be causing you unwanted side effects.
I learned about this creamy plant based mac & cheese after learning about the phenomenal cookware that doesn’t leach toxins to your food. This cookware also prepares your food faster and preserves more of the nutrients that are typically lost while cooking with your standard cookware.
Thank you to Foodture for sharing this creamy plant based mac & cheese recipe, that is now one of my all time faves. I plan on serving it as a side dish for Thanksgiving.
Creamy Plant Based Mac & Cheese with Artichoke & Mushrooms
Adapted from Foodture
– 1 medium size Onion, diced
– 1 large Zucchini
– 1 1/2 cup Mushrooms cone
– 1 can (15 oz) marinated Artichoke Hearts
– 1 package Miyoko’s Mozzarella Cheese
– 2 veggie bouillon cubes
– 3 cups water
– 1 package gluten free (GF) Pasta (about 14 oz)
– Fresh herbs for serving
*For a cheesier version add your own cashew cheese. *Recommended!
Cashew Cheese Ingredients:
– 1 cup cashews
– 1 1/2 cup water
– 4 TBS Nutritional Yeast
– Pinch of Salt (optional)
– 2 TBS Lemon Juice
– 1 tsp Onion Powder
Blend well until creamy in a high speed blender.
If you are not using an electric skillet, please use the following instructions. If you want to learn more about the electric skillet, contact me here.
Over medium-high heat, add the diced onions. Cook until lightly browned (2-3 mins). Add in the sliced mushrooms and zucchini. Cook until the mushrooms shrink and the liquid has cooked off (about 6 mins).
In the meantime, blend the cashew cheese ingredients together until smooth. Set aside.
Reduce heat to medium. Add in water and bouillon cubes and bring to a boil. Once boiling, add in the pasta, artichokes, Miyoko’s cheese and cashew cheese sauce mixture. Stir and cook for 10-12 mins or until the noddles are cooked. If at any point the liquid has cooked off too much, add in 1/4-1/2 cup of water as needed. Add salt and pepper to taste before serving. Garnish with chives, scallions, parsley or vegan parmesan.
This creamy plant based mac & cheese recipe quickly turned into a family favorite of ours. I hope your family enjoys it as much as mine. When you are ready to learn about a faster and healthier cookware, please reach out so that we can schedule a time to discuss nutrition and healthy habits for your family.