Avocado Mac and "Cheese"

The rich, velvety texture of avocados must have some applicable use in creating fabulous sauces right? That's what I thought when creating this healthy version of vegan mac and cheese. I must say it not only looks the part, but is quite delicious. This is a great way for parents to get their kids to eat more fruit, or to utilize those avocados when they go on sale!

Avocado Mac and "Cheese"

1 ripe avocado
1 C white beans
1 C soy milk
1/2 C nutritional yeast
1 TBS miso paste
1 tsp turmeric
1/2 lb whole wheat macaroni
1 C frozen peas
salt and pepper to taste

Cook pasta and peas then set aside. Put the rest of the ingredients into a food processor. Blend until creamy and smooth. Pour into a saucepan over medium heat to warm slightly. Once warm, toss with cooked peas and macaroni.




I cannot believe I have let it get to more than a week since my last post. Now that classes are back in FULL swing, it has been difficult to find time to get everything done in a timely manner. That being said, I am going to put my best, most hardest working foot forward and try to crank out posts and recipes at least twice per week. Moving forward, I have some fabulous new recipes I have recently developed including dark chocolate brownies, BBQ seitan ribs, and garlic soup. Look for them soon!

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Comments

  1. nannykimFebruary 2, 2009 at 6:39 AM

    I think I am going to have to try this (only with gluten free pasta) --the question---would it work without the miso paste ?? I don't think I can find it around here, not sure. I have a chocolate dessert that uses the avacado for the same purpose (that I found from another site)---the avacado is an amazing addition to some recipes, eh? The chocolate recipe is here: http://nannykimsrecipes.blogspot.com/2008/12/rich-chocolate-dessert-gluten-free.html

    ReplyDelete
  2. Eating ConsciouslyFebruary 2, 2009 at 6:47 AM

    @nannykim

    You certainly can do it without miso paste. The miso paste is there to add a little extra "cheesey" depth of flavor because it has a fermented taste. It is surprisingly available in most grocery stores, it's usually in refrigerated section where they keep things like wonton and egg roll wrappers. Sometimes it's in a cooler in the produce department. If all else fails, just ask someone in the store. You will definitely use the rest to make some killer miso soup! Let me know how it turns out ;)

    ReplyDelete
  3. ReginaFebruary 2, 2009 at 12:17 PM

    oh, that sounds so good!

    ReplyDelete
  4. AnonymousFebruary 2, 2009 at 3:31 PM

    contemplating raw style using the sauce uncooked on veggie 'noodles'. hmmmm...tks for the idea.

    ReplyDelete
  5. AnonymousFebruary 2, 2009 at 8:26 PM

    Huh, I never thought about using avocados in mac + "cheese".... very interesting!

    ReplyDelete
  6. AnonymousFebruary 23, 2009 at 5:33 PM

    Brilliant! We loved it.

    ReplyDelete
  7. KatharinaApril 19, 2009 at 12:58 PM

    This was so delicious and simple to make!!! I had to use spaghetti instead of macaroni since it's the only pasta I have on hand. I'm eating this right now.. YUM!

    ReplyDelete
  8. Ed CoffinApril 19, 2009 at 1:41 PM

    I'm glad you liked it! Who would have known this would be such a popular recipe? Enjoy it ;)

    ReplyDelete
  9. olivia mayOctober 25, 2012 at 11:06 PM

    You're awesome!!!

    ReplyDelete
  10. Jake KAugust 29, 2024 at 6:39 PM

    This was lovely to reead

    ReplyDelete

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