Eating an alkaline diet is easy when you have comfort foods to eat when a craving hits. This easy recipe for alkaline macaroni and cheese is a crowd-pleasing dish that everyone will enjoy.
It’s made with simple ingredients that any vegan plant-based kitchen should keep on hand, so you can make it up quickly as long as you’ve soaked the cashews in advance.
It’s low fat yet filling and flavorful, and both kids and adults will love it. Serve it with a green salad or a platter of your favorite veggies for added fiber.
Alkaline Macaroni and “Cheese”
- 1 cup raw cashews
- ¼ cup fresh lemon juice
- 1 ½ teaspoons fine sea salt
- ¼ cup nutritional yeast
- ½ teaspoon chili powder
- ½ teaspoon prepared creamy Dijon mustard
- 10 oz. spelt macaroni (or your favorite alkaline pasta shape)
- ¾ cup alkaline water plus 1 cup
- 2 teaspoons paprika for garnish
How to Prepare
Soak the cashews in 1 cup of alkaline water for 2 hours to overnight. Drain when soft. (You can also put them in a pot with the water and bring them to a boil. Take them off the heat and let them sit for 15 minutes in the hot water. They may not be as creamy as when they’re soaked longer, but they’ll still taste great.)
Add to a blender: the drained cashews, lemon juice, salt, nutritional yeast, chili powder, mustard and ¾ cup alkaline water. Blend until completely smooth.
Cook the macaroni according to the package directions. Drain and add to a large bowl. Stir to separate the macaroni and pour the cashew mixture over the macaroni. Stir very well to combine. Serve garnished with paprika.
Serves 4 - 5.