I'm quite lucky to not be the only vegans in my family. My auntie Monika has been a vegan for many years -
and was a big influential part for me to not only learn more about what goes on behind closed (animal agriculture) doors.
Appart from standing up for the voiceless by doing activism, she's also a seasoned vegan cook
and a well of knowledge for all things plantbased!
Every time I come to visit her in Germany, I'm not only spoilt by her delicious foodie creations &
newest herbiovorious supermarket finds, but will also get a huge amount of "supplies" for when I return to the U.K.!
One of these provisions, is usually a big tub of:
Aunty Monika's Vegan Mac & (no) Cheese Mix
It's main purpose is to make a fast & easy "cheese-style" sauce for vegan Mac & (no) Cheese, however it is
so versitile that you can use it as a thickener for sauces (even tomato - it will give it a tangy flavour
and make it a little creamy!), add flavour to mash or veg purees - or even add it to salad dressings!
I also use it as an alternative to béchamel sauce in lasagne - and sometimes add
a spoon full to our gravy granules to make it a little creamier & cheesier !
For a medium-sized tub of the mix, you'll need:
- 1 cup Cashews (unseasoned, not salted!)
- 1 cup Nutritional Yeast
- 1/2 cup Oats - alternatively use normal flour
- 1/4 cup Tapioca flour
- 1 tablespoon Smoked Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
Add all ingredients into a strong food processor & whizz until a powder is formed.
This may take up to 5 min. depending on your processor strength.
The mix can be stored in a tub or jar for up to 3 months in a cupboard or up to 6 months in the fridge.
To cook as a sauce, simply heat up 200ml plant milk with 1 1/2 tablespoons of the mix under consistent stirring with a whisk.
Once you reached preferred consistency, simply mix with 200g cooked macaroni (or any other noodles!).
This works very well also as a sauce for seitan steaks and baked cauliflour (or other veg!).
In addition, you can create cheesy dips for crudites by reducing the plant milk to 150ml and adding fried red onions
& garlic and chopped & soft boiled carrots during the cooking process. Add cooked mix to a food processor &
blend with a seasoning of your choice (such as a Cajun, Tex Mex or Italian Herb mix) into a creamy dip.
Top Tip: We love to add a hand full of Jalapenos & some lemon juice to our Tex Mex dips during the blending process for added zing!
And as always, make sure you share your re-creations with me!
and was a big influential part for me to not only learn more about what goes on behind closed (animal agriculture) doors.
Appart from standing up for the voiceless by doing activism, she's also a seasoned vegan cook
and a well of knowledge for all things plantbased!
Every time I come to visit her in Germany, I'm not only spoilt by her delicious foodie creations &
newest herbiovorious supermarket finds, but will also get a huge amount of "supplies" for when I return to the U.K.!
One of these provisions, is usually a big tub of:
Aunty Monika's Vegan Mac & (no) Cheese Mix
It's main purpose is to make a fast & easy "cheese-style" sauce for vegan Mac & (no) Cheese, however it is
so versitile that you can use it as a thickener for sauces (even tomato - it will give it a tangy flavour
and make it a little creamy!), add flavour to mash or veg purees - or even add it to salad dressings!
I also use it as an alternative to béchamel sauce in lasagne - and sometimes add
a spoon full to our gravy granules to make it a little creamier & cheesier !
For a medium-sized tub of the mix, you'll need:
- 1 cup Cashews (unseasoned, not salted!)
- 1 cup Nutritional Yeast
- 1/2 cup Oats - alternatively use normal flour
- 1/4 cup Tapioca flour
- 1 tablespoon Smoked Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
Add all ingredients into a strong food processor & whizz until a powder is formed.
This may take up to 5 min. depending on your processor strength.
The mix can be stored in a tub or jar for up to 3 months in a cupboard or up to 6 months in the fridge.
To cook as a sauce, simply heat up 200ml plant milk with 1 1/2 tablespoons of the mix under consistent stirring with a whisk.
Once you reached preferred consistency, simply mix with 200g cooked macaroni (or any other noodles!).
This works very well also as a sauce for seitan steaks and baked cauliflour (or other veg!).
In addition, you can create cheesy dips for crudites by reducing the plant milk to 150ml and adding fried red onions
& garlic and chopped & soft boiled carrots during the cooking process. Add cooked mix to a food processor &
blend with a seasoning of your choice (such as a Cajun, Tex Mex or Italian Herb mix) into a creamy dip.
Top Tip: We love to add a hand full of Jalapenos & some lemon juice to our Tex Mex dips during the blending process for added zing!
And as always, make sure you share your re-creations with me!
🍃 NAMASTE 🍃
with lots of love & light from your