article includes an original recipe by Allison Rivers Samson. Allison is the
owner of Allison's Gourmet,
a popular and renowned vegan bakery, confectionery, and chocolaterie. She is also
the author of the award-winning column "Veganize It!" in VegNews magazine.
Macaroni and cheese has earned its place as an
American comfort-food staple. This recipe boasts the traditional gooey
goodness, but does so in an innovative way that spares us the cholesterol and spares
cows a life of misery on dairy
This recipe is unique in that it does not
call for tofu, nutritional yeast, or even soy cheese as many vegan mac 'n'
cheese recipes do. You might be shocked when you see the result of combining
fresh vegetables and cashews—it creates a rich and creamy sauce!
Trust me when I say that this dish is
delectable! It's sure to become a mainstay at family gatherings, picnics, and
potlucks. So what are you waiting for? Head to the grocery store, gather the
ingredients below, and prepare your taste buds for a luscious treat!
Baked Mac 'n' Cheese1 gal. + 1 cup water5 tsp. sea salt8 oz. macaroni4 slices bread, torn into large
pieces1/3 cup + 2 Tbsp. nonhydrogenated
margarine2 Tbsp. peeled and chopped shallots1 cup peeled and chopped red or
yellow potatoes1/4 cup peeled and chopped carrots1/3 cup peeled and chopped onions1/4 cup raw cashews1/4 tsp. minced garlic1/4 tsp. Dijon mustard1 Tbsp. freshly squeezed lemon
juiceBlack pepper, to tasteCayenne pepper, to tastePaprika, to taste
Makes 4 servings
Recipe by Allison Rivers Samson, originally published in her column
"Veganize It!" in VegNews Magazine
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.