Miracle Vegan Mac & Cheese

have a new love and it’s replacing and old love because sometimes the heart wants what the heart wants. Mine? It wants to dive into a big bowl of pasta. I’ll inspiralize until I die – but sometimes you just need that pasta. So – you eat the gluten, you pay for it later, ya feel me? Y’all – it doesn’t have to be this way…enter, Miracle Noodles!

I don’t know how long these have been around but for the past few months they have been a pantry staple. I’ve seen 2 brands – pasta zero that’s near the tofu at the grocery store and miracle noodles (my preference) that’s in the international aisle or more conveniently, Amazon.

These noodles are called “Shirataki Pasta” and are made from a magical plant that somehow allows them to be gluten free, low calorie, and sugar free. They absorb any sauce flavor you put on them and have an “al dente” pasta texture. Seems too good to be true, right? I dunno – but in my holistic health journey if something fits all the boxes I’ve learned to just dive head first and not ask questions.

Here is my favorite recipe for them so far out of The Plant Paradox Cookbook by Steven Gundry – a cookbook dedicated to eating allergen & lectin free. Snag a copy, for sure – It’s quickly becoming my new favorite cookbook.

Here is the recipe in the cookbook, and it really does make ya feel fancy.

Truffled Mushroom Mac & Cheese for 2

Vegan Cheese Sauce (makes 4 servings)

  • 1 cup raw macadamia nuts, soaked overnight for 8 hours
  • 3/4 cup water
  • 1/2 lemon, juiced
  • 1/4 cup nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/8 tsp powdered mustard
  • 1/2 clove garlic
  • Pinch of black pepper.

Place all ingredients (and for the love of pasta make sure that you soak the nuts overnight or you will have grainy “cheese”) in a high speed blender or food processor and blend on high until smooth. If the sauce is a little thick, add water – 1 tablespoon at a time. Store in a mason jar.

Mac & Cheese

  • 1 package miracle noodles
  • 2 teaspoons avocado oil
  • 1 package mixed mushrooms
  • 1/2 cup cheese sauce (1/2 the mixture)
  • 2 cups fresh spinach or kale
  • Sea salt & pepper
  • Nutritional yeast to sprinkle
  • Optional: 1 tsp truffle oil

Boil water for the pasta, cut open bag and drain into a colander. Rinse with water until it doesn’t smell (you’ll know). As the water heats, in a small to medium saucepan, begin to sauté the mushrooms (and kale if you are using that). Once the water gets to a rolling boil, add the pasta and cook for 2 minutes. Immediately after the 2 minutes transfer the pasta into the pan with the mushrooms, and stir allowing the pasta to begin to dry. Add the cheese, truffle oil and spinach (if you’re not using kale) and stir ingredients together until spinach is wilted and mixture is warm. Top with salt, pepper, and nutritional yeast and serve!

Amy B. teaches a convenient healthy lifestyle for busy women on the go based on her own experiences losing 60 lbs while traveling the world, learning to cook with food allergies and empowering like-minded entrepreneurs. Amy's mission is to empower other to dream, and then do while embracing all the life that happens in between.

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