From the Dec. 17, 2010 co-op newsletter, courtesy of Mary Duman:
Ever since I quit eating dairy products, I have had periodic cravings for macaroni and cheese. Fortunately, after stopping my consumption of dairy, I discovered that I didn’t have allergies. My congestion and my dry eyes went away completely and avoiding dairy is easier now that I know how it makes me feel. However, I have been on a quest for the perfect substitute for that nurturing, creamy, gooey dish. Here is my latest version for anyone interested in a healthy substitute.
Ingredients:
- 1 head cauliflower
- 16 oz. package pasta (we use brown rice)
- 1/2 cup raw cashews
- 1 cup vegetable broth (or cauliflower water from steaming, add a bay leaf, onion scraps, celery leaves)
- 1/4 t. brown mustard
- 2 T. nutritional yeast (you can find this at a health food store or just leave it out…its also good on popcorn)
- 1 onion
- 2-3 cloves garlic
- 1/4-1/2 t. curry powder
- 2 T. olive oil
Directions:
- Steam the cauliflower for about 20 min. or until soft. Boil past, drain, rinse, and set aside.
- Sautee 1 onion and garlic in olive oil until soft (if you are in a hurry, just add 1/2 t. of garlic from a jar and skip the onion).
- Put the cauliflower, broth, cashews, mustard, nutritional yeast, onion mixture, curry powder and a little salt and fresh ground pepper into a blender (high speed preferred). Puree until creamy and pour over pasta and serve.
Voila!…guilt-free macaroni and cheese!