Quick Mac + Cheese (V)

 
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INGREDIENTS

Quick Vegan Mac and Cheese

Serves 4, side dish

8 oz lentil elbow pasta (or other gluten free)

3 oz miyokos cashew mozzarella*

2 tbs olive oil

salt and pepper to taste

METHOD

This is hardly a recipe, but is worth mentioning because it’s so cozy, easy and satisfying. Serve with a salad or roasted vegetables to make a complete meal.

Cook the pasta according to the packaging. Drain, and return to the pot. Break the cheese into penny sized pieces, and add to the pot along with the olive oil, salt and pepper. Stir until the cheese melts and evenly coats the noodles. Do this while the noodles are hot, or if they cooled reheat the pot over low heat.

*This obviously only works if you have Miyokos mozzarella, which is a very creamy vegan cheese. In California you can find it at Whole Foods and Sprouts. Recipe will be added for a homemade mac and cheese sauce soon.

 
Lindsey Millengluten-free, dairy-free, healthy-food, pasta, plant-based, healthy, lentil