Plant Based Living: Is It Really Possible to Give Up Cheese?

Jul 30

Easy Dairy Free Mac and Cheese

For the majority of those who are considering going completely plant based the most common source of uncertainty and anxiety that I hear is “I don’t know how I will ever be able to give up cheese!!!” Trust me I feel your pain. That was one of my biggest reservations before I finally made up my mind that I would refrain from eating not only meat but dairy as well. Cheese is such an integral part of so many of our favorite dishes especially in an American diet. For me personally I added cheese to almost every meal I would have.. burgers, pizza, potatoes, salads and the list goes on and on.

For me the thought of giving up mac and cheese ( a staple at every family holiday) seemed absolutely absurd and utterly impossible. However, I promise you, it can be done. And it can be done with various tasty and healthy alternatives. You would be surprised what you can do with a few cashews and a little bit of this magic ingredient known as nutritional yeast. A vegan cashew cheese is probably my all time favorite and today I will share with you my favorite dairy free mac and cheese recipe.

If you are not able to consume nuts there are several other options to make a creamy vegan Mac and cheese and I am so excited to share some of those recipes with you in my 1:1 plant based coaching sessions. But for now let’s get into my cashew cheese based, dairy free Mac and cheese.

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Ingredients:

Pasta 12 oz organic Fusilli pasta or pasta of choice (gluten free, whole wheat)

2 Tablespoons olive oil

Ingredients: Cashew Cheese

1 1/2 cups raw cashews (soaked)

2 1/2 tablespoons Ume plum vinegar

1 spring water (add more depending on desired consistency)

1/4 cup plant milk (I prefer oatmilk)

1/2 cup nutritional yeast

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon onion powder

1 teaspoon garlic granules

2 tablespoons fresh lemon juice (this offsets cashew flavor)

Instructions:

Soak raw cashews overnight in spring water or simply do a quick hot water soak**
Boil pasta according to directions, add salt and a few drops of olive oil, drain and set aside
Drain and rinse soaked cashews
Place soaked cashews and all ingredients for cheese in high speed blender
Blend on med- high until smooth and creamy
In medium saucepan add 2 tablespoons olive oil on low heat
Add pasta to saucepan, then top with desired amount of cheese and constantly stir for about 2 minutes to warm
Serve immediately

** Quick hot water soak