I have had a mac and cheese idea in my head for a while.
This is not it, but it is a variation on the recipe I have not even tried yet.
Now I am even more interested in playing with my original idea. Don’t worry, you all will be the first to know all about it.
Palm hearts have a tangy flavor, and while it is almost overshadowed by the other flavors here, you can detect it. I like that tang.
This is a unique take on the typical plant based mac and cheese, which we all know is different from traditional mac and cheese. You all know I love my dairy free cheeses and a cheese sauce made from a melty cheese is phenomenal, I cannot deny. I do also love this type of sauce, and the flavors here are complex.
palm heart mac and cheese
YIELD: four servings
dairy, egg, oil and gluten free, vegan
8 ounces gluten free macaroni pasta
1 can palm hearts, drained
1 small shallot, peeled and minced
1/4 – 1/3 cup So Delicious cashew milk (or dairy free milk of choice)
2 tablespoons tahini
2 tablespoons tamari
juice of 1 lemon
1/3 cup nutritional yeast
sea salt and black pepper
Cook macaroni pasta – bring large saucepan of water to boil, add pasta. Stirring occasionally, cook pasta 8-11 minutes, testing after 8 minutes for desired texture. Drain and return to saucepan.
In food processor, add palm hearts, shallot, milk, and tahini, combine until smooth. Add tamari, lemon juice, nutritional yeast, salt and pepper, blend until smooth (one to two minutes). Pour over cooked macaroni pasta, stir to combine.
It’s Meatless Monday – visit Heather to get to the heart of the palm: