Healthy Blender Recipes

Quick Easy Vegan Gluten Free Mac N Cheese

vegetarian vegan dairy_free gluten_free egg_free soy_free blender
  • 8 oz / 227gms gluten free quinoa macaroni or other gluten free pasta
  • sauce ingredients:
  • 1 cup soy milk, rice milk or almond milk
  • 2 cups steamed cauliflower (about 1 medium head)
  • 1/2 cup nutritional yeast or more to taste (you could also use Daiya cheese or regular cheese)
  • ½ cup raw cashews or blanched almonds
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp roasted smashed garlic
  • 1 tsp raw finely chopped garlic (**optional - see note in post)
  • 1/2 tsp dried granulated onion powder
  • ¾ tsp Celtic sea salt or Himalayan salt
  • ¼ tsp sweet paprika
  • season with pepper and salt
  • topping ingredients:
  • 3 cups sautéed mushrooms
  • 1 cup chopped fresh continental flat-leaf parsley
  • 1 Tbsp wheat free tamari
  • ½ cup chopped green onions
  • 1 tsp minced dried onions
  1. Bring a large pot of water to the boil and cook the pasta for about 5 minutes until al dente.
  2. While the pasta is cooking throw all of the sauce ingredients into your high speed blender (I use a Vitamix) and puree until smooth and creamy.
  3. **If you have a Vitamix, you can just blend until the sauce is piping hot in just a few minutes.
  4. While the sauce is blending, saute the sliced mushrooms in a tiny bit of olive oil and 1 Tbsp wheat free tamari until nice and tender.
  5. Drain the pasta.
  6. Place the pasta back into the post, pour the sauce over, and toss with the mushrooms, parsley and spring onions until well combined.
  7. To serve top with parsley, spring onions and dried minced onions. YUMMO! 
  8. Serves 2 - 4

Piggy Cooking Tips

selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.