Hi, my name is Lea and I’m a lactose-intolerant vegan from Wisconsin who doesn’t watch football.
*crickets chirping*
Weird, right?
That’s what Wisconsin thought too, so obviously as soon as I was old enough to leave home, I packed up my car and headed out on the road in search of greener pastures (a tall order, since Wisconsin dairy farms make up a good portion of the state).
After ten years on the Western slope of the Rocky Mountains, I found myself in Southwest Florida, where the vegan options are plentiful and the Midwesterners are many (like birds, we all tend to migrate South eventually, and the more chill-prone of us remain).
Even though I haven’t lived in Wisconsin for many years, I’m still a Northerner at heart. I still wave hello to my neighbors, I still brag about my thrifty purchases, and I still crave nachos and hearty bowls of pasta on Sundays, when church picnics and tailgating parties are the Midwestern norm.
I don’t indulge in the animal-product-heavy, processed versions of these foods anymore, but I do enjoy making healthier versions of my own when the weather gets chilly and my childhood calls. I also enjoy indulging in a lovely Sunday morning pre-roll, which (let’s face it) tends to bring on those mid-morning munchies and a healthy hit of euphoric creativity.
But hey, that’s great – because what better time to sneak into the kitchen for some weekend recipe development?
And so, in the spirit of Wisconsin, cooler weather, and the craving for home and comfort food, I bring to you the ultimate munchies-friendly vegan recipe: NACHO MAC & CHEESE!
This recipe is perfect for busy days when you want something delicious, but also want it fast.
It’s also great for when you’re a little too high to do much besides boil water and throw stuff into a blender (hey, we’ve all been there).
I hope this recipe brings you all the comfort of home that it’s brought to me.
***
Nacho Mac & Cheese (vegan, gluten-free)
One large sweet potato, peeled, chopped and steamed
2 Tbs raw cashews (optional, but makes the texture extra creamy)
1/3 cup nutritional yeast
1-2 cloves garlic
1 tsp apple cider vinegar
1 tsp onion powder
1/2 tsp chili powder
pinch of cayenne pepper
1 cup plain, unsweetened plant milk (slightly more or less to obtain desired consistency)
sea salt and pepper to taste
Pasta of choice (I love Banza and POW)
Vegetables of choice (I love peas, mushrooms, and/or cherry tomatoes)
Cook pasta according to package directions. While pasta cooks, add all ingredients except veggies of choice into a high-speed blender and blend until smooth. When pasta has two minutes of cooking time left, toss in veggies of choice to the pot of pasta and water (this will blanch them to a crisp-tender consistency. You can also sauté them separately, or add them raw. Both are delicious). Drain pasta/veggie and return to pan with desired amount of sauce. Turn heat to low. Toss in vegetables. Heat for a minute or two (just until warm). Plate and serve with a comforting slice of Vegan/GF bread and a few shakes of nutritional yeast or vegan parmesan “cheese”.
