I have been experimenting with creating a creamy and delicious mac and cheese sauce and after a dozen attempts I finally think I nailed it!
This is a hearty dinner and makes enough to serve 8 average servings or 6 large servings. It also heats up great the next day for leftovers. I would recommend adding a bit more non-dairy milk to keep it creamy.
In this recipe I used Ripple Original, Unsweetened Non-Dairy Milk. Any non-dairy option would work but this is preferred because it is super rich tasting.
OK, here is the rundown…asparagus by itself can be a little bitter but when you add toss it with some mushrooms, riced broccoli and some seasonings even the haters will be convinced of this miracle vegetable’s goodness.
This dinner is ready in as little as 45 minutes.
Ready. Set. GO!
I lived in Kansas City for a time in my life and loved the taste of BBQ-sauce. I didn’t eat meat but found the spicy-sweet goodness was a perfect complement to french fries or baked potatoes!
Recently I saw Upton’s Naturals Bar-B-Que Jackfruit and decided to try to use it as a filling for enchiladas. They came out really great but may be a bit spicy for some people so try adding a little extra vegan sour cream.