Macaroni and cheeeeeeese guys! The ultimate comfort food, am I right?! Confession: I think I actually never had macaroni and cheese before I went vegan. I only know that I love the vegan version. So even though it’s hard for me to compare the dairy and this non dairy version, I can tell you that I love this version a lot. It’s so creamy, easy to make (just remember to soak your cashews!) and full of flavour.. Everything you want when you think of good comfort food. So I dare you to try it and tell me if you love it as much as I do. I would love to hear if it hit the spot and if it satisfied your cravings. I served it with a little bit of fresh parsley and extra black pepper. Yum!
MACASHEW
Serves: 2
1,5 cups macaroni
1 cup cashews (soaked overnight)
1 cup almond milk (unsweetened)
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/4 tsp turmeric
Pinch of salt/pepper
1/3 cup Mozzarella style grated Sheese (optional)
-Cook the macaroni as described on the pack.
-Rinse the cashews and put them in the blender together with the almond milk, the nutritional yeast, garlic powder, the onion powder, the turmeric and if you choose to, the sheese.
-Blend until nice and smooth.
-Add salt and pepper to taste and heat the sauce on a low heat until warm. Do not let it boil.
-Use about 1/3-1/2 cup for 3 cups of cooked macaroni*.
*Leftover sauce can be used for other pasta dishes (add some pesto!), salad dressings, topping for pizza etc.
Is macaroni and cheese something you love as well? Is it something you can really crave and are you going to try this? Please let me know if you liked it and I would also love to see your creation! You can do this by tagging me on Instagram or by using #planetmanel. Thank you! X
It’s nice by itself, as a starter or a side.. Soup is always good! And I don’t think I only speak for myself if I say rich creamy soups are the best. Soup is perfect for a rainy autumn day or for when it’s snowing in the winter, but to be honest, I think soup is always a good idea! This soup makes me very very happy. I combined 2 of my favourite things: Sweet potatoes and coconut cream. Before I even made this recipe I knew it was going to be heavenly. And I was right. It’s so creamy, full of flavour, filling and very healthy. Does this sound good to you? Where are you waiting for?
serves: 2
-Preheat the oven to 200C.
For this recipe I was inspired by a Dutch cake, called ‘Arretjescake’. It’s actually with eggs and a lot of butter. It’s a very unhealthy cake, but super delicious. The recipe I made is not only vegan and super delicious, it’s also healthy. Or actually there is an option to make it all healthy. There are biscuits used in this cake. If you decide to make healthy biscuits before making this recipe, the whole cake would be healthy. The cake is very filling, that’s why it’s quite small. In case you have to treat a lot of people, you can always easily double the recipe. Use a little cake tin or any small dish, but if you double it, you can easily use a standard cake tin.
ChOCO DREAM
-Mix the sugar, coconut oil, yogurt, flaxseed mixture and the cocoa powder with an electric mixer until smooth.
This is probably the easiest recipe there is. You only need 2 ingredients to have something very yummy. It also doesn’t take a lot or preparation, you probably always have these ingredients anyway, it doesn’t take long before you can enjoy and it’s easy to share. So many reasons to just try this!
Makes: 12-14
Makes: 12-14
Planet Manel 