Mac and Cheese – the ultimate comfort food. But the real stuff is not gluten-free, fat free or healthy. It’s filled with calories, animal cruelty and artery-clogging cholesterol. I’ve had some really good vegan “cheese” sauces. My favorite is Heidi Ho Chia Cheeze Sauce. It comes in a little glass jar, is lower in fat and contains only goodness. But I’m out and need to buy more and was having a Mac and Cheese fix. What to do…..Time to get creative!
This version is soy-free, nut-free, vegan, and gluten-free It’s made from beans so it does have a beany texture. But because it’s made from beans, turmeric, nutritional yeast, pepper and sea salt, it is a great source of fiber, protein, vitamins and a tasty topping for your favorite gluten-free pasta. Hubby liked it enough to have a second bowl. (Me too, so good thing it’s lower in calories!) It would also make a good veggie dip, but cut the salt by ½ tsp if you’re dipping anything salty like chips or crackers.
Beany “Cheese” Sauce
15 oz cooked and drained cannellini / white kidney beans (canned works great if you’re in a hurry)
5 tbs nutritional yeast
2 tsp sea salt
1 tsp turmeric
½ tsp black pepper
Mix all ingredients in high powered blender or food processor until very smooth. I made mine in my blender.
Add to 6 cups freshly cooked and drained hot gluten-free pasta, cooked al dente and mix gently until all the pasta is coated with the sauce. Makes 6 one cup servings.