There’s something timeless and comforting about diving into a creamy, dreamy bowl of macaroni and cheese. It’s a dish that wraps you in warmth, bringing back memories of family gatherings, cozy evenings, and the simple joys of childhood. Now, imagine giving this classic comfort food a modern, wholesome twist inspired by the incredibly talented John Legend. Yes, you heard that right! We're taking a leaf out of John Legend’s book but with a plant-based spin that promises all the flavor without any of the dairy.
Let's dive into this easy and delightful recipe that celebrates the beauty of simplicity.
The Inspiration Behind The Plant Based John Legend Macaroni and Cheese
John Legend, with his soulful voice and undeniable charm, has not only captured our hearts through his music but has also shown a keen interest in the culinary world. His mac and cheese, renowned for its richness and depth of flavor, serves as the perfect foundation for our plant-based reinterpretation. It’s about keeping the essence of his recipe alive while introducing elements that make it accessible and enjoyable for those of us embracing a plant-based lifestyle.
Why Plant-Based?
Embracing plant-based eating is not just a dietary choice; it's a lifestyle that celebrates the abundance and flavor of nature’s bounty. It’s about making choices that are kinder to our planet, our bodies, and our souls. And who says plant-based means missing out on your favorites? This recipe is a testament to how we can enjoy the classics in new, healthier ways.
The Recipe: A Symphony of Flavors
Ingredients:
For the 'Cheese' Sauce:
1 cup raw cashews, soaked overnight
1 medium carrot, chopped
1/2 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon mustard
1/2 teaspoon turmeric (for that golden color)
Salt and pepper to taste
Water, as needed for blending
For the Pasta:
8 ounces of your favorite macaroni
2 tablespoons olive oil
1/4 cup breadcrumbs
Fresh parsley, chopped (for garnish)
Directions:
Prepare the 'Cheese' Sauce: Blend the soaked cashews, carrot, nutritional yeast, lemon juice, onion powder, garlic powder, mustard, turmeric, salt, and pepper with enough water to achieve a smooth, creamy consistency.
Cook the Pasta: In a large pot of boiling salted water, cook the macaroni according to package instructions until al dente. Drain and set aside.
Combine and Bake: Preheat your oven to 350°F (175°C). In a large bowl, combine the cooked pasta with the ‘cheese’ sauce, ensuring each noodle is lovingly coated. Transfer the mixture to a baking dish, sprinkle with breadcrumbs, and drizzle with olive oil.
Bake to Perfection: Bake for 25-30 minutes, or until the top is golden and crispy. Garnish with fresh parsley before serving.
Serve with Love: Dish up this heartwarming meal, knowing it’s packed with goodness and love. It’s more than just a meal; it’s a celebration of flavors, wellness, and the joy of plant-based eating.
In this dish, every bite is a reminder that plant-based eating doesn’t mean sacrificing the foods we love but rather rediscovering them in new, exciting ways. Inspired by John Legend’s original masterpiece, this plant-based macaroni and cheese is not just about following a recipe; it’s about creating a moment, a memory, and a movement towards more conscious, compassionate eating.
So, grab your apron, and let's bring this recipe to life. It’s about more than just the food; it’s about the stories we create around the table. Let this plant-based macaroni and cheese be a testament to the power of plant-based transformations, proving that with a bit of creativity, anything is possible.
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