Charm Citizen

Look no further. You will never need another Vegan macaroni and cheese recipe ever again. I can’t take any credit for this recipe developed in a home kitchen but I have to share it since it is just so good! A mom in my running group, named Kristin, shared it with the group when we were talking about vegan food one day. While not a vegan herself, she said she created it when she was nursing her child with a dairy allergy. I was sold at that point because I knew a breastfeeding mom had to be super motivated to perfect a recipe. I could barely feed myself when I was a new mom. I have made the recipe so many times now I know it by heart.

In a good processor, blend the following ingredients:

• 1 cup raw cashews
• 1 cup nutritional yeast
• 1 cup canola oil
• 1 1/2 cup oat milk or coconut milk (I always use oat milk)
• 2 TBSP Dijon mustard
• 2-3 cloves of garlic
• 1 TBSP of salt (or less)

Serve over warm cooked noodles, such as macaroni, shells, or penne.

Tip: Also great if topped with jarred jalapeños or a few tablespoons of marinara.

I’ve prepared this recipe for many friends and family and everyone agrees, yum!

I hope you enjoy!

Ps. I forgot to take a photo but I’ll post one soon.