Vegan deliciousness

As I said earlier, I have had to stop eating dairy while breast feeding thanks to baby girl’s super sensitive tummy! It has been really fun trying new recipes and discovering the magic of turning nuts into cheese, sauce, and dessert!

Here are some of the amazing recipes we have tried:

Entree
Vegan Zucchini Gratin
Taco Chili with Nacho Cheeze Sauce
CauliPower Alfredo
Roasted Garlic White Pizza with Macadamia Ricotta

Cheese
Baked Cashew Cheese
Herb Cashew Cream Cheese

Dessert
Flourless Chocolate Cake (not actually vegan because it has eggs, but it is dairy free)
•and the most AMAZING THING EVERDouble Dark Chocolate and Raspberry Cheesecake

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Have you tried soaking cashews?? Who knew they become so creamy and versatile! Most of the time I don’t even miss cheese! (Although I could really go for some good cheddar on crackers, or a good cheese pizza!)

Also, I came across this recipe for a basic white sauce (can be used for sour cream, dip, sauce, cream cheese, etc, depending on how much water you add):
1 cup cashews – soaked in water for about an hour, drained and rinsed
1/2 cup olive oil
3oz of lemon juice
1-2 cloves garlic
1/2 tsp salt
1/4-1/2 cup water (depending on what you want to use it for, I used 1/2 cup for sour cream/dip)

Combine all ingredients in a food processor or high speed blender. Blend until very smooth. Place it in the fridge, it will thicken slightly when cooled. You can also add anything else, spices, etc!

Macaroni and Cheese

Last night Matt was wanting comfort food but neither of us really felt like cooking after a long day in the sun and pool (tough life, I know). We decided to try this recipe for Mac n cheese because it didn’t seem too hard and looked delicious. Naturally we made our own changes, and it was so good!!

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What you need:
2 cups dried pasta (we used veggie pasta macaroni)
1 cup fat free half and half (yes, they make fat free half and half!)
1 1/2 cups fat free milk
2-3 cloves of garlic, minced
1/4 tsp ground nutmeg
1 cup freshly shredded cheddar (we used pre-shredded reduced fat)
2-3 slices of cheese (we used muenster)
1/4 cup Italian seasoned panko

In a medium pot, combine dried pasta, half and half, milk, garlic, and nutmeg. Heat over medium to a simmer, reduce heat and continue to simmer until the pasta is cooked (about 20 minutes). You want to stir it frequently to keep the pasta from sticking and to prevent the milk from boiling.

Preheat the oven to 375 degrees.

Once the pasta is cooked (there should still be a little liquid), remove from the heat and add the shredded cheese. Stir well to combine. You can eat the Mac n Cheese at this point, or keep reading to make it even better! 🙂

Place the Mac n Cheese in an oven safe dish, top with a few slices of muenster cheese, and sprinkle with Italian seasoned panko (panko works better than breadcrumbs since we aren’t adding butter or oil to crisp). Place in the oven until the sliced cheese has melted and the dish is bubbling, about 10 minutes.

Remove from the oven and allow to cook just slightly, this dish is best hot.

ENJOY!