by Miriam Hahn
As a plant-based wellness coach the first thing many people say when we discuss plant-based eating is “Oh, I could never give up cheese”. Cheese seems to be the one thing that holds people back from switching over to powering your body with plants for optimum health.
It has actually never been easier than it is right now to say good-bye to cheese, one of the most processed foods you can eat. It is exciting to see the dairy aisle in grocery stores now offering so many dairy-free cheeses made from plants. Whether you are looking for cream cheese, shredded cheese, mozzarella balls, parmesan and more, they are now available.
There are also many home-made cheese sauce recipes available so you can whip up a batch for nachos, pasta or the good old baked potato!
Here is my favorite Mac & Cheez sauce that is speedy and delicious.
Mac & Cheez
- 1 lb. macaroni noodles
- 1/2 cup raw, unsalted cashews
- 1 cup nutritional yeast
- 1 cup non-dairy milk (unsweetened)
- 1 cup water
- 3 Tbsp Arrowroot powder (or corn starch)
- Juice of one lemon
- 1 tsp each: garlic powder, onion powder, mustard powder, pink salt
- 1/2 tsp each: smoked paprika, turmeric
- Pinch of black pepper
- Red pepper flakes for topping (optional)
- Get the pasta cooking
- Soak the cashews in boiling water for 15 minutes. Drain
- Add the drained cashews with all other ingredients to a blender and blend until smooth.
- Toss with cooked pasta!
More plant-based fall recipes can be found here
Miriam Hahn is the owner of YouCare-SelfCare a private wellness practice, specializing in plant-based lifestyle and disease prevention. She is a certified wellness coach and a graduate of the Cornell University Plant-Based Nutrition Program.
Her services include online wellness and cooking courses, virtual boot camp programs and plant-based cooking classes/ group wellness classes held in Phoenix.