So what was the hardest thing to give up when we changed our diet to plant-based? Cheese! Oh did I crave the cheese! And every vegi-based cheese we found either tasted like cardboard or had milk casein in it. Daiya cheese is wonderful. It tastes and melts just like regular cow’s milk cheese. You want to know what I missed even more than cheese? Macaroni and cheese! OH MY GOODNESS I used to eat that stuff by the pound as child. It hurt to let that one go. We tried a few recipes we found here and there but none were good and creamy. It was more like plain noodles with some cheese clumps spread around a bit. Blah!
Thankfully my very creative husband came to the rescue. He served what might be the absolute best creamy mac n’ cheese I’ve ever had… even in all my years as a dairy consumer. My children DEVOURED it! Ezra had 3 bowls! It was crazy! I admit I was miffed… I wanted LEFT OVERS so I could enjoy again another day. One bite and I knew I had to share it all with you. So here you go! Mac N’ Cheese without all of the artery clogging cholesterol and inflammation causing cow’s milk!
- 1 1/4 cups vegetable broth
- 3/4 cup of Daiya Cheddar Cheese
- 3/4 cup of Daiya Mozzarella Cheese
- 2 tbs dairy free sour cream (Tofuti)
- 2 tbs diary free cream cream cheese (Tofuti)
- 1 box of pasta of your choice
Cook pasta according to package directions. In a separate pan mix vegetable broth, cream cheese, and sour cream. Whisk it all together. Heat over medium and start adding the Daiya stirring frequently until thick. You can add more broth for a thinner sauce or more cheese for a thicker sauce. Mix with your pasta and serve.
If you do indeed whip up this recipe please share the results with me. I want to hear if you loved it as much as I did.