Macaroni and cheese is a side dish that many people look forward to during the Thanksgiving season. The creamy, cheesy goodness goes great with other Thanksgiving sides, and is often too rich to consume on a regular basis.
For people who a dairy intolerance or those who follow a vegan diet, macaroni and cheese used to be a dish that was off-limits. Fortunately, there are lots of ways to make the holiday favorite with cheese substitutes that make the dish just as tasty.
One of the healthiest ways to make non-dairy macaroni and cheese is to puree starchy vegetables to use as the “cheese.” Carrots, potatoes and sweet potatoes can serve as the base for the cheese sauce. Savory seasonings such as garlic, black pepper, onion salt and cumin can be used to season the vegetables, along with nutritional yeast, which gives the “cheese sauce” its cheddar flavor. I saved the following video on my FreedomPop phone so I can watch it while I’m cooking in the kitchen:
Vegan milk substitutes made from almond or cashews can also be used to make the dish creamier. Non-dairy mac and cheese is lower in calories and fat than the traditional version of the casserole, and can also serve as a significant source of fiber.