DAIRY FREE/VEGAN MAC AND “CHEESE” :)

I’m not vegan (yet) but as someone who is lactose intolerant I definitely miss mac and cheese.

I’m trying out new recipes for all my favorite dishes and this is by far my favorite!

If you’re vegan or lactose intolerant like me I recommend this recipe. It obviously won’t taste like grandma’s but it is definitely delicious, yummy, cheesy, savory, and even nonvegans/cheese-lovers love it!!!

(If you’re wondering why this recipe has a sweet potato & potato in it, it adds to the texture and is not detectable at all – you can use butternut squash or carrots in place of the sweet potato if you’d like!)

Preheat oven to 350°

Ingredients:
• 1 box of Macaroni noodles
• 1 stick of (Vegan) Butter
• Unsweetened Almond Milk
• Nutritional Yeast
• Daiya Vegan Chedder Cheese
• Vegan Mayo (yes, trust me!)
• 1 Red Potato & 1 Sweet Potato (optional)

Seasonings:
• Adobo
• Paprika
• Dried Minced Onion
• Onion Powder
• Garlic Powder
• Pepper
• A1 Sauce

Directions:

  1. Boil Macaroni noodles (add favorite seasonings to water for taste)
  2. Boil Potato and Sweet Potato
    (with added Adobo seasoning in water)
  3. Assemble cheese sauce:
    • Add 1 stick of butter to large pan on low heat.
    • After the butter is halfway melted add about 1/4 cup of almond milk, 1 + 1/2 cup of nutritional yeast, small splash of A1 sauce, and 2 spoonfuls of vegan mayo.
    • Add all seasonings listed above (as much as you’d like)
    • Turn to medium-high heat and add about 6-7 slices of the daiya chedder cheese (can use shreds/cubes if on hand)
  4. Blend the boil potato and sweet potato, 1 spoonful of vegan mayo, and about 1/3 cup of the boiled water
  5. Add the potato blend to cheese sauce
  6. Add noodles to sauce

(You can stop here or keep going for baked mac)

  1. Top with paprika and some thin slices of butter
  2. Place into over if you’d like for 10-15 minutes!

BEST VEGAN STUFFED SHELLS RECIPE

BEST VEGAN STUFFED SHELLS RECIPE THAT TASTE LIKE THE REAL THING (NOT KIDDING)

By: Tiara Hall

(This recipe is great for those of us who are lactose intolerant or if you are trying plant based comfort foods ♡)

• Heat Oven to 375°
• Use a large pan, and place your sauce fully over the bottom.
• Fill the shells after they are fully cooked and soaked for a few minutes in cold water, add a spoonful of the meat mix and then a spoonful ricotta mix, fill to top.
• Place shells in pan over sauce and then ask extra sauce to top.
• Bake for 30-35 minutes, or to your liking.
• Add extra sauce if you would like and your done!

• Prep time – 35 minutes
• Bake time – 35 minutes
• Total time – 70 minutes

SUPER EASY AND FUN! GOD BLESS.

Vegan Ricotta:
Blend or Stir extra firm tofu, about a cup of nutritional yeast, splash of lemon juice, 3/4 cup of water, and some dried parsley. You can add other seasonings if you’d like, you also cannot taste the lemon juice. (It tastes so good, when it is cooked it literally taste like ricotta cheese, not kidding, scouts honor 🙂 )

Vegan Meat: 
Gardein Crumbles cooked in olive oil with chopped spring, green onions, and garlic.
Add seasonings (I used Adobo, dried Thyme, Season Salt, a tiny dose of dried Rosemary, Minced Onion and Roasted Garlic Powder)

Noodles:
Regular Jumbo Shell Pasta, cooked for 10 minutes. For extra flavor add a packet or 2 of Washington’s seasoning (found at Giant, perfect for greens too!)
After shells are cooked, drain them and put them in cool water for about 5-10 minutes 🙂

Sauce:
Warm in a medium sized pot an entire can of Franseco Renaldi or any other pasta sauce (I add thyme, a little brown sugar, and paprika)