|Avocado & peanut butter in your mac n cheese? For real? Yes! And it's good!
So back to Trader Joe's... their incredibly versatile PB has become a perfect replacement for the expensive tahini. I've made all kinds of delicious one of a kind meals such as grilled spinach and pb sandwiches! Cheese is so overrated when you have a good nut butter.
Today, I decided to use a Vegan Mofo challenge and it's macaroni & cheese Monday for Meatless Monday! Heehee! A creamy sauce combines avocado, peanut butter, dairy free milk, and nutritional yeast for a superb spin on tradition- a far cry from the days of boxed macaroni, powdered orange garbage, and lard butter.
If looking for a terrific, innovative mac n cheese, try adding some oil free peanut butter in the mix.
Trust me, it's yummy!
Vegan Avocado Peanut Butter Macaroni Ingredients & Preparation
2 cup pasta, cooked (gluten free can be used too)
1 1/2 cup spinach
1 avocado, ripened
1/4 cup dairy free milk (used 8th Continent soy)
1/3 cup nutritional yeast
2 tablespoon Trader Joe's Unsalted Creamy Peanut Butter, room temperature
1 teaspoon salt
1 teaspoon turmeric
1/4 teaspoon white pepper
pinch of paprika
Prepare pasta according to directions.
Whip together avocado, dairy free milk, nutritional yeast, peanut butter, salt, turmeric, and white pepper, and paprika.
Pour over pasta and stir evenly.
|Big ole bowl of awesome.|
|That peanut butter is really something special!|
|Served with a side of raw crunchy carrots & spicy chik patty.|
|Ah, a perfect & cheap meal for a budgeting college lady.|