The Dairy Detox’s Mac & Cheese
Allison is widely known for her velvety plant-based mac and cheese, which has been the most popular recipe featured by VegNews magazine. Well, this is her latest and greatest. It’s made with only the cleanest ingredients, including some that may surprise you. That’s why it’s called magic!
8 ounce dry pasta, cooked al dente
¼ cup unflavored coconut oil (refined, not virgin)
⅓ cup chopped yellow onion
¼ cup diced carrots
¾ cup cooked garbanzo beans, drained and rinsed
1 clove garlic, minced
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1½ cups water
¼ cup raw, unsalted sunflower seeds
1 tbsp. apple cider vinegar
¼ tsp. mild Dijon mustard
Ready in 40 minutes
In a large stockpot, cook the pasta according to package, drain, rinse, and set aside.
Meanwhile, in a saut. pan over medium heat, add oil, onion, carrots, garbanzo beans, garlic, salt, paprika, and pepper. Saut. for 5 minutes. Add water, sunflower seeds, vinegar, and Dijon. Bring to a boil. Reduce heat to low-medium, cover, and simmer for 20 minutes.
In a blender, process cooked contents of the saut. pan until completely smooth—this is important. Test for smoothness by removing a spoonful, allowing to cool for a minute, and then rubbing sauce between thumb and forefinger.
In a large bowl, toss together the sauce with cooked pasta and serve hot.
Unflavored coconut oil, also called “refined coconut oil,” is sold in jars in most health food stores. The most common brand is Spectrum. The “virgin” variety tastes like coconut, and is best for coconut-flavored dishes. Other options are sunflower or safflower oil, as well as a homemade non-dairy butter/margarine or store-bought like Miyoko’s Creamery or Earth Balance. Feel free to use less if you prefer.
Raw, unsalted cashews can be used instead of sunflower seeds, but will add a touch sweetness to the flavor.