IF YOU HAVEN’T HEARD of Emily von Euw yet, let us be the first to introduce you. The young and spunky creator of This Rawsome Vegan Life just released a new cookbook filled with delicious and entirely raw and/or vegan recipes. The Rawsome Vegan Cookbook, a compilation of her gorgeous phototography and beyond-healthy recipes, showcases only the most appetizing qualities of this cuisine. Could it get any better? Wait for it… All the recipes are super easy to make!
We were a little scared of gluten-free vegan mac and cheese until Emily shared this recipe with us. Tasty and loaded with superfoods like yams, cashew cream, nutritional yeast and even turmeric, this is a recipe that redefines indulgent.
MAC AND CHEESE – The Healthy Way
Ingredients:
2 cups uncooked whole grain, gluten-free pasta
2 medium yams
2 tsp apple cider vinegar
2 tsp maple syrup
1 tsp sea salt
3 to 4 peeled garlic cloves, as desired
2 Tbsp nutritional yeast
¼ cup cashew butter
1 cup water, as needed
1 tsp tumeric
½ tsp black pepper
Directions:
Cook the pasta according to the package directions.
Wash and peel the yams, then cut into ½-inch pieces and steam for 10 minutes or until tender. Set aside a handful of pieces. Blend the rest of the yam with the remaining cheeze sauce ingredients until the mixture is smooth and thick enough to hold its shape, adding water as needed.
Mix the cheesy sauce into your pasta along with the few pieces of yam you set aside, sprinkle on some cracked black pepper and indulge happily! It’s all good!
