Vegan ‘Cream Cheese’
- 1 1/2 cups plain cashew nuts, soaked in water overnight
- 1 Tbsp grapeseed oil
- 1 Tbsp juice of a lemon
- 1/2 tsp apple cider vinegar
- 1 tsp dried rosemary
- 1/4 tsp sea salt
Mac & Cheese
- 8 oz. chickpeas macaroni shells
- 1 3/4 cups Almond milk (Or your favorite non-dairy milk!)
- 2 Tbsps vegan butter
- 2 garlic cloves, minced
- 1/4 cup organic all-purpose flour
- 2 cups vegan 'cream cheese'
- 2 Tbsps nutritional yeast
- 1/2 tsp black pepper
- pinch of sea salt
- 1/2 tsp ground mustard
- 1/4 tsp garlic powder
- 1 tsp juice of a lemon
- fresh cilantro, for garnish
- red pepper flakes, garnish
Bring a large pot of water to a boil and add chickpeas pasta and cook according to packaging. Once cooked, drain and set aside.
In a medium saucepan, heat butter on medium-high heat and add garlic and sauté for a minute or so. Next, add all-purpose flour and whisk until well incorporated and bubbly.
Slowly add non-dairy milk, whisking frequently. Once mixture becomes thick, add 'cream cheese', whisking frequently again. Add nutritional yeast, ground mustard, black pepper, sea salt, garlic powder, lemon juice, and smoked paprika. Continue to whisk sauce until well combined.
Once fully combined, add drained pasta and toss in sauce carefully.
Garnish with diced fresh cilantro and red pepper flakes (optional) and enjoy!
This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.