SUPER Maca Cheeze bowls for the 4th of July!

No, not a typo. MACA CHEEZE. When life hands you a mellow yellow vegan superfood, add it to ...

No, not a typo. MACA CHEEZE.


When life hands you a mellow yellow vegan superfood, add it to your bowl of pasta.

This version of Mac n cheese involves not just 1, but 4 superfoods! MACA, CHIA SEEDS, KELP and NUTRITIONAL YEAST join forces with the help of sunflower seed butter, spices and lightly steamed summer squash to create a thick, cheezy, and appropriately yellow, sauce for your next bowl of pasta. This bowl is savory and deeply satisfying. Loaded with energy boosting ingredients, vegetables, B vitamins and anti-inflammatory foods, it makes a great well-balanced meal to fuel a hike or your next adventure.

I love this version of vegan Mac n Cheeze because it is loaded with cheezy flavor, and not overloaded with unpronounceable ingredients. It is vegan, gluten free, full of good fat and protein. Unlike most vegetable based recipes my version uses summer squash which gives the sauce body without the heaviness of butternut squash or sweet potato (very commonly used in vegan Mac n Cheeze recipes).

If you don't have maca, don't worry, just leave it out. If you don't like or have any sunflower seed butter you could use pumpkinseed butter or cashew butter instead. If you cannot find summer squash (often called yellow zucchini, use steamed carrot or butternut squash instead. For a white version of this Mac n Cheeze, try replacing the squash with some lightly steamed cauliflower.

 I am a Canadian, so my patriotic holiday (Canada Day) has come and gone just this past weekend, but I know a lot of you readers are American so happy almost 4th of July to you! 

If you don't have anything special planned for the 4th, this Mac n Cheeze recipe feels appropriately Americana to me!


Maca Cheeze Bowls
Makes 2 large servings of vegan mac n cheeze

Part I
  • 2 servings gluten free pasta (cooked till al dente, 1/2 cup pasta cooking water reserved)
Cook the pasta in water with a little salt and extra virgin olive oil in the water until al dente, reserving 1/2 cup of the pasta water. Strain and set aside until ready to serve.


Part II: The Cheeze Sauce

 
  •  2 large yellow summer squash, steamed until fork tender
  • 1/2 cup pasta cooking water (pasta cooked til al dente in water with a touch of salt and some olive oil in it)
  • 2 tsp sunflower seed butter
  • dash coarse sea salt
  • 1/2 tsp garlic salt
  • 2 tbsp onion powder
  • 1/3-1/2 cup nutritional yeast flakes
  • squeeze lemon juice
  • 1.5-2 tbsp kelp
  • 1.5 tsp chili powder
  • 2 garlic cloves
  • 1/4 red onion
  • 1.5 tbsp chia seeds
  • 1/2 tsp brown rice vinegar
  • 2 tbsp maca powder
  • 2.5 tsp vegenaise
  • 1/2 tsp raw honey or other sweetener (like agave)
Pulse then blend all Part II ingredients until smooth and thick in food processor or high speed blender. Let sit 5 minutes. Blend again. Add to hot pasta and serve OR add to cold pasta in a pot and reheat over medium low heat until the pasta is warmed enough for your taste.



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