This recipe right here was a game changer for our dairy free world. All three of my kids love the Amy's Macaroni & Soy Cheeze but at $3.99 per serving it gets expensive. I knew I needed to come up with my own recipe that didn't take a lot of effort to make for a fraction of the cost. This comes together so quickly and is absolutely perfect for homemade vegan mac n cheese, to top broccoli or a baked potato, or even as a starter for broccoli cheese soup. Enjoy!!
Ingredients 1 can unpressed coconut milk 1T onion powder 1/2t garlic powder 1/2t turmeric 1t mustard powder 1t salt 1/4t pepper 2T nutritional yeast 1 bag Daiya cheddar style shreds, reserved Cashew milk to thin, or alternative milk of your choice |
Add the coconut milk, onion powder, garlic powder, turmeric, mustard powder, salt, pepper and yeast to a sauce pan. Warm over medium heat until bubbling, then whisk in the Daiya shreds until it's nice and creamy. It takes about 5 minutes total. Thin if necessary 1-2T of milk at a time until the desired consistency is reached. I add about 2-3T before putting over pasta so it stays creamy.
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1 Comment
2/19/2021 01:07:57 am
I am looking for information related to vegan cheese market. but Thank you for your wonderful information.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
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