Avocado Mac and “Cheese”
This recipe was actually an accidental success using what was in the pantry on a weeknight, however, I’m quite pleased to share with you my dairy free, vegan cheese sauce. It’s perfect for a macaroni and cheese dinner you can feel good about. It’s also green, so it might be a fun St. Patrick’s Day dinner for the kiddos. I used brown rice pasta here, but you can also top any veggie noodle with this sauce for the same effect without the grain. It’s terrific over zucchini noodles.
Ingredients:
1 ripe avocado, peeled and pitted
2 tablespoons olive oil
1 teaspoon Umeboshi vinegar (this lends the cheesy flavor)
1 tablespoon lemon juice
1/2 teaspoon dried basil
1 teaspoon salt cured capers (optional, but really helps with cheesy flavor) *not vinegar brined capers
1-2 cloves garlic
Salt to taste
Freshly ground black pepper to taste
Directions:
As the pasta or zoodles cook, add all the ingredients (except salt and pepper) to a food processor and process until smooth. Taste and season with salt and pepper to your liking. Be generous with it.
Toss the noodles in the sauce. If you add to much sauce and it’s too thick to toss easily, add some pasta water to thin it out. Happy noshing!
- 1 ripe avocado, peeled and pitted
- 2 tablespoons olive oil
- 1 teaspoon Umeboshi vinegar (this lends the cheesy flavor)
- 1 tablespoon lemon juice
- ½ teaspoon dried basil
- 1 teaspoon salt cured capers (optional, but really helps with cheesy flavor) *not vinegar brined capers
- 1-2 cloves garlic
- Salt to taste
- Freshly ground black pepper to taste
- As the pasta or zoodles cook, add all the ingredients (except salt and pepper) to a food processor and process until smooth. Taste and season with salt and pepper to your liking. Be generous with it.
- Toss the noodles in the sauce. If you add to much sauce and it's too thick to toss easily, add some pasta water to thin it out. Happy noshing!
