Sometimes, I just want some comfort “junk food.” While in Whole Foods recently, I came across Annie’s Organic Vegan Elbows & Creamy sauce, and though it was expensive, I bought a box.
I can’t believe that I haven’t yet tried this in my quest to go dairy-free. I have had Annie’s products in the past, but had never seen this before. It isn’t trying to be cheese, so it doesn’t have a weird flavor. Rather, the pumpkin and sweet potato make the sauce creamy and delicious. This is suitable for vegans, those with dairy allergies and gluten allergies (though it notes that it may contain traces). But it tastes amazing! I think I like it more than the nutritional yeast mac I made, and might try to make this homemade sometime.
Ingredients: Organic rice pasta (white and brown rice flour), organic pumpkin powder (organic maltodextrin, organic sunflower lecithin), organic sweet potato powder (organic maltodextrin, organic cornstarch, organic sunflower lecithin), organic cornstarch, organic tapioca starch, sea salt, organic mustard powder, organic vegan flavor, organic paprika, organic onion powder, organic garlic powder.
To prepare it, boil the noodles for 8 minutes, then drain in a colander, add sauce mix, 1/2 cup dairy-free milk and if desired, 2 tbsp buttery spread (I used Earth Balance).
Now, this is still junk food, but it didn’t give me a stomach ache, and is a bit healthier of an option than the blue box mac and cheese. You could add in some vegetables or tofu to make it a meal, or just enjoy plain.
Let me know in the comments if you’ve had this mac and sauce before!