Mac N’ Cheezz

I’m so excited to share this recipe with you – I’ve been wanting to play with a mac and cheese recipe.  The cashew cream from the past few recipes gave me an idea of how to execute a mac and cheese recipe – this is the result.

Mac N' Cheezz
Mac N’ Cheezz
The main basic ingredients in this recipe
The main basic ingredients in this recipe

1 cup raw cashews, ground into fine powder (I use a coffee grinder)

2 cups cashew milk (or almond milk)

1/4 cup non dairy sour cream (you could make this without, I just used up the end of what I had)

2 teaspoons non-dairy seasoning (recipe here)

1 1/2 cups mozzarella shreds (I use Dayia), ground up fine (I used my small ninja blender to do this)

1 1/2 cups cheddar shreds (Dayia again), ground up fine (ninja blender)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1/4 teaspoon smoked paprika

extra small pinch of cayenne

1/2 cup nutritional yeast

16 oz elbow macaroni (or shells)

 

Make cashew powder – grind one cup of raw cashews until fine powder (I use a coffee grinder).

Cashew Powder
Cashews & Cashew Powder

Combine cashew powder & cashew milk with non-dairy seasoning.

Cashew powder and Cashew Milk
Cashew powder and Cashew Milk

Add garlic powder, onion powder, salt, pepper, smoked paprika & cayenne and blend well.

Seasonings
Seasonings

Add mozzarella and cheddar shreds and blend again.

Cheddar Shreds, ready to shred
Cheddar Shreds, ready to shred – this is an important step…
Mozarella Shreds - shredded further...these smaller pieces melt into the sauce.
mozzarella Shreds – shredded further…these smaller pieces melt into the sauce.
Finely Shredded Moz & Cheddar Shreds
Finely Shredded Moz & Cheddar Shreds
Add Finely Ground Shreds to mixture
Add Finely Ground Shreds to mixture

Add nutritional yeast & blend one final time.  Cover and set aside in refrigerator until needed.

(sorry, I missed getting a picture adding nutritional yeast)
(sorry, I missed getting a picture adding nutritional yeast)

Cook pasta according to package; drain.

Cook Pasta according to package directions
Cook Pasta according to package directions
Drain well
Drain well

Return to pan & pour cashew cream mixture over; mix well.

Pour Cashew Cream mixture over pasta & mix well.
Pour Cashew Cream mixture over pasta & mix well.

Place on low and heat until thick and cream and hot.  Stir occasionally & watch well – this could burn easily.

Cook on low until thick and hot
Cook on low until thick and hot
Mmmmmmmmmmac N' Cheezz
Mmmmmmmmmmac N’ Cheezz

Enjoy!

 

Eva’s Fettuccine (Aka: Fettuccine Alfredo) and Creamy Mock Alfredo

This recipe is from a special lady named Eva.  She was inspiring.  After her husband passed away, she raised her children on her own and during that time, returned to school and became a registered nurse.  Later in her life (60’s) she returned to school again and became a massage therapist.  She continued as a massage therapist until she was in her late 80’s.  Sadly, we lost this lovely lady last September.  She was in her mid-90’s.  One of the things Eva was known best for was her fettucine.  It was a staple at the church’s monthly potluck.  She graciously shared her recipe with the ladies of the church years ago.  When I was thinking about what recipe to share, this came to mind.  The second recipe is the creamy alfredo recipe I was contemplating prior to thinking about Eva’s recipe.  Because both recipes are delicious I had to share both of them with you.  Enjoy!

 

Eva’s Fettuccine

7 cups pasta, cooked

1 ½ cubes Earth Balance

8 oz cream cheese (I use Dayia brand)

1/3 c water

Dash pepper

2 garlic cloves, crushed

½ c Mock Parm (parmesan cheese) (scroll down to the next post to see the recipe for Mock Parm)

1/4 c non-dairy Mozzarella Shreds (I use Dayia Brand – this is not in the original recipe – it is to take the place of the parm)

2 tbsp parsley

 

Combine Earth Balance, cream cheese, water, pepper and garlic.

Getting Started - EB, Dayia, Water, Pepper, Garlic - microwave 3 minutes, whisking well after each minute.
Getting Started – EB, Dayia, Water, Pepper, Garlic – microwave 3 minutes, whisking well after each minute.

Microwave 3 minutes; using a wire whisk, stir occasionally until well

Whisk after each minute, until thoroughly combined
Whisk after each minute, until thoroughly combined

add Mock Parm, mozzarella shreds and parsley.

Mock Parm, Mozarella Shreds (chop in blender until in small pieces) and parsley
Mock Parm, mozzarella Shreds (chop in blender until in small pieces) and parsley

Mix well.

Mix Well
Mix Well
until creamy and well mixed.
until creamy and well mixed.

Combine with pasta and serve.

Eva's Fettucini - Non-Dairy
Eva’s Fettuccine – Non-Dairy

 

Creamy Mock Alfredo

1 c raw cashews, ground into fine powder (I used coffee grinder)

2 c cashew milk

2-3 tsp lemon juice

1 tsp salt

1 tsp onion powder, heaping

1 1/2 tsp garlic powder, heaping

3/4 c Mock Parm

1/2 cube Earth Balance

3 tbsp spoonfuls of minced garlic, heaping (I used jarred to save time)

1/2 c mozarella shreds, blended into small pieces

1/4 c parsley

 

Place the cashew meal in your blender with the almond milk, 2 teaspoons lemon juice, 1 teaspoon salt, and onion powder. Puree until smooth.

Melt Earth Balance in a large sauce pan over medium heat. Add the garlic and sauté for 1 minute.

Pour the cashew cream into the pan, through a fine mesh sieve, if desired, to remove any little nut bits remaining.

Add in remaining ingredients except parsley and whisk

Bring to a low bubble, while constantly whisking until it thickens to your desired consistency, usually 1 to 2 minutes. If it thickens too much, add splashes of almond milk to thin.

 

Add parsley and mix in; season to taste with additional salt, if needed and serve.

Creamy Mock Alfredo
Creamy Mock Alfredo

Mock Parm; Bonus Recipe: Non-Dairy Seasoning

The Mock Parm recipe came about due to the Alfredo recipes I’m sharing needed.  Since I’ve not found any non-dairy I knew I needed to find or create a recipe.  This recipe is based on two recipes from 7 Secrets Cookbook by Neva and Jim Brackett.  You can find a copy here and here.

Non-Dairy Seasoning (Based on “Chicken-Like” from 7 Secrets)

1/4 c nutritional yeast flakes (I purchase mine in the bulk section of WinCo)

2 Tbsp finely ground pink Himalayan salt (find unground salt in the bulk at WinCo; grind in coffee grinder to finely ground)

1 to 1 1/2 tsp imitation butter extract (I found this at our local super Walmart)

2 tbsp onion powder

1 tsp garlic powder

2 tbsp sugar

Buttery Salt Ingredients to start the Non-Dairy Seasoning
Buttery Salt Ingredients to start the Non-Dairy Seasoning
Blend ingredients well
Blend ingredients well

Blend all in blender to mix well; store in air-tight container.


Mock Parm

(This recipe is from 7 Secrets – Non-Dairy Parmesan ‘Cheese’)

1/2 c nutritional yeast flakes

1/2 c ground sesame seeds

2 tsp garlic powder

1 tsp onion powder

1 tbsp of above seasoning mix

1 tbsp lemon juice

Blend in mixer until thoroughly blended; store in refrigerator in air-tight container.

Mock Parm
Mock Parm

How would you use these recipes?  Leave a comment to let me know.

Raspberry Cheesecake with Dark Chocolate Mini Curls

Happy Mother’s Day!

This is a full weekend for our family.  Yesterday (May 9) was my mother’s birthday and today is Mother’s Day.

My (maternal) grandmother isn’t doing very well and we don’t know how much longer we are going to have her around.  She was a huge part of my life growing up and is one of the most important people in my life.  This 4 foot 10 inch giant is such a lovely person.  She has been there for me through everything in my life – good and bad.  My mother and her youngest brother decided that we should celebrate Mother’s Day together with my grandma.  So that is what we are doing today.

Any get-together is a struggle for anyone with food allergies.  Since I’m not sure that those providing food will remember my allergies, I decided I needed to bring my own safe food.  I’m taking a Quiche/Fritata (next week’s recipe) and these:

Raspberry Cheesecakes with Dark Chocolate Mini Curls:

Raspberry Cheesecake with Dark Chocolate Mini Curls
Raspberry Cheesecake with Dark Chocolate Mini Curls

16 ounce of non-dairy plain flavored cream cheese

1/3 to 1/2 cup egg whites (or 2 eggs)

½ cup sugar

1 tsp. lemon juice

1 to 1 1/2 tsp. vanilla extract

splash (1/8 tsp) almond extract

1 graham cracker pie crust (or 12 mini) – I used Keebler brand – they are non-dairy

1 can raspberry pie/cake filling

2 squares dark chocolate

 

Preheat the oven to 350 degrees F.

In the bowl of an electric stand mixer, beat the cream cheese with the sugar until smooth.

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Add the eggs one at a time and beat until incorporated (if using egg whites like I did, slowly drizzle in while the mixer is mixing; mix well)

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Mix in the lemon juice and vanilla.

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Bake at 350 degrees F for 35-45 minutes until set.

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Allow to cool; scoop a bit of the filling onto the top of the cheesecake.

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using the small side of the grater, grate the chocolate on top of the cheesecake.

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Raspberry Cheesecake with Dark Chocolate Mini Curls

Refrigerate for a few hours or overnight before serving.

Do you have anything special planned for Mother’s Day?  If you are a mother, I hope you have a blessed day today.

 

(pardon the off-color & sometimes blurry pictures…my camera is not working correctly and the lighting at my mom’s house isn’t the greatest…thanks)

Creamy Pasta Primavera

Recipe

Here is a recipe that I tried this past week.  I didn’t have the protein almond milk; I used cashew milk.  I also made a couple of of changes – see below.

Changes

Pinch of cayenne

2 tbsp garlic powder

This was yummy.  One additional note – When re-heating, add a bit of liquid to keep from drying out.

If you try this, let me know if you like it.  Did you make any changes?