I read a comment recently, on a vegan sunflower mac and cheese recipe that it was the "poor man's cashew". I have to laugh because after I threw this sunflower mac and cheese recipe together, I realized this isn't the poor man's cashew at all! It is every mans' (and womans') source of creamy savory macaroni and cheese. Just talking about it and looking at the pictures makes me want to eat it again...
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As a former cheese addict with two children that of course like mac n cheese, I am constantly on a quest to make new and healthy vegan mac n cheese recipes and authentic cheese sauces.
I had seen a couple posts lately talking about sunflower mac n cheese and knew I needed to experiment.
A quick search came up with Isa Chandra's recipe and I was missing a few ingredients. I didn't have the cornstarch and decided to go with a potato like my cashew mac n cheese. It proved to be more than enough.
Once you soak your sunflower seeds, you can easily throw this dish together anytime.
The ingredients are ALL items that last a long time in a pantry or refrigerator. The most perishable things are the potato, carrot, and garlic which can all last a very long time!
I like to make enough extra to cover lunch the next day if it lasts that long!
We like to get our sunflower seeds from Braga Organic Farms because they are organic and grown right here in California.
Who would have guessed that nutritious sunflower seeds would make such a savory sauce?!
The kids like the sauce on their pasta as is.
It is creamy, healthy, and delicious.
I like to add extra salt, cracked pepper, paprika, and hot sauce to mine.
What can I say? I like my vegan sunflower mac and cheese spicy!
Vegan Sunflower Mac and Cheese Recipe
Serves 4
Yield: 4-6
Vegan Sunflower Mac and Cheese
prep time: 30 minscook time: total time: 30 mins
ingredients:
16 oz pasta (you may have sauce leftover depending on type of pasta)
1 cup sunflower seed kernels soaked for 2 hrs-overnight (or boiled for a few minutes at the end with broth)
3 cups vegetable broth (I like Organic Better Than Boullion 3 tsps in 3 cups water)
1/2 cup thinly sliced carrots
3/4 cup onion
1/4 cup potato cut in chunks
1 tsp olive oil
1 clove garlic
1 teaspoon salt
1/4 heaping cup nutritional yeast
1 Tablespoon lemon juice
1/2 tsp Smoked Paprika (optional)
1 cup sunflower seed kernels soaked for 2 hrs-overnight (or boiled for a few minutes at the end with broth)
3 cups vegetable broth (I like Organic Better Than Boullion 3 tsps in 3 cups water)
1/2 cup thinly sliced carrots
3/4 cup onion
1/4 cup potato cut in chunks
1 tsp olive oil
1 clove garlic
1 teaspoon salt
1/4 heaping cup nutritional yeast
1 Tablespoon lemon juice
1/2 tsp Smoked Paprika (optional)
instructions:
Bring vegetable broth to a boil.
Add chopped carrots, potato, and onion to broth and bring back to boil. Cover and simmer for 15 min or until soft.
Heat olive oil in skillet and saute garlic.
Drain and rinse soaked sunflower seeds.
Place all ingredients in high speed blender and blend until creamy.
Cook pasta.
Add cheese mixture to cooked pasta.
Garnish with paprika, cracked pepper, and/or hot sauce.
Add chopped carrots, potato, and onion to broth and bring back to boil. Cover and simmer for 15 min or until soft.
Heat olive oil in skillet and saute garlic.
Drain and rinse soaked sunflower seeds.
Place all ingredients in high speed blender and blend until creamy.
Cook pasta.
Add cheese mixture to cooked pasta.
Garnish with paprika, cracked pepper, and/or hot sauce.
Created using The Recipes Generator
Bon appetit!
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