Germany’s Meat Consumption Plummets, Sparks Heated Debate

From globalvillagespace.com

Germany, a country renowned for its culinary delights such as sausages and schnitzel, has witnessed a significant decline in meat consumption over the past few years. In fact, the previous year marked a record low in meat consumption in the country. This article explores the reasons behind this shift in dietary habits, the impact on the environment, and the rise of alternative food choices.

Changing Attitudes towards Meat Consumption

1. Health Consciousness:

One of the primary reasons for the decline in meat consumption in Germany is the increasing awareness of the health risks associated with excessive meat consumption. Studies have linked high meat intake to various health issues, including heart disease, obesity, and certain types of cancer. As Germans become more health-conscious, they are actively seeking alternatives to traditional meat-based dishes.

2. Environmental Concerns:

Another significant factor contributing to the decline in meat consumption is growing environmental awareness. The livestock industry is a major contributor to greenhouse gas emissions, deforestation, and water pollution. Germans, known for their commitment to sustainability, are increasingly opting for plant-based diets to reduce their carbon footprint and mitigate climate change.

The Rise of Plant-Based Diets

1. Vegetarianism and Veganism:

Vegetarianism and veganism have gained considerable popularity in Germany in recent years. Vegetarians abstain from consuming meat but may still consume animal by-products like dairy and eggs. Vegans, on the other hand, eliminate all animal-derived products from their diets. This shift towards plant-based diets has been driven by ethical concerns, health benefits, and environmental consciousness.

2. Availability of Plant-Based Alternatives:

The availability and variety of plant-based alternatives have significantly improved in Germany. Supermarkets now offer a wide range of meat substitutes made from soy, seitan, or vegetables. Additionally, restaurants and food chains have started including vegetarian and vegan options on their menus to cater to the growing demand. This accessibility has made it easier for Germans to adopt a plant-based lifestyle.

Government Initiatives and Support

1. Dietary Guidelines:

The German government has recognized the importance of sustainable diets and has incorporated this concept into its dietary guidelines. The guidelines encourage reducing meat consumption and increasing the intake of plant-based foods. By promoting healthier and more sustainable eating habits, the government aims to improve public health and reduce the environmental impact of food production.

2. Subsidies for Plant-Based Agriculture:

To further support the shift towards plant-based diets, the German government provides subsidies to farmers who engage in sustainable agriculture practices. These subsidies encourage farmers to grow crops for human consumption rather than animal feed. By incentivizing plant-based agriculture, the government aims to create a more sustainable and environmentally friendly food system.

The Future of Meat Consumption in Germany

1. Flexitarianism:

Flexitarianism, a semi-vegetarian diet that includes occasional meat consumption, is gaining popularity in Germany. This approach allows individuals to reduce their meat intake while still enjoying it occasionally. Flexitarianism offers a middle ground for those who are not ready to completely eliminate meat from their diets but still want to make a positive impact on their health and the environment.

2. Cultured Meat:

The emergence of cultured meat, also known as lab-grown or cell-based meat, presents a potential solution to the ethical and environmental concerns associated with traditional meat production. Scientists are working on developing meat products grown from animal cells without the need for animal slaughter. If successfully commercialized, cultured meat could revolutionize the food industry and provide a sustainable alternative to conventional meat.

Conclusion

The decline in meat consumption in Germany reflects changing attitudes towards health, the environment, and animal welfare. Germans are increasingly embracing plant-based diets, driven by concerns for personal well-being and sustainability. With government support and the rise of alternative food choices, the future of meat consumption in Germany seems to be heading towards a more balanced and environmentally conscious approach.

https://www.globalvillagespace.com/germany/germanys-meat-consumption-plummets-sparks-heated-debate/ 

Oatly Launches Vegan Soft Serve Ice Cream In The UK

From plantbasednews.org

A number of UK stockists will now offer the oat-based frozen dessert 

Oatly has officially announced the launch of a vegan soft serve ice cream in a number of locations in the UK. 

The Swedish plant-based dairy alternative brand will offer an oat-based vanilla flavour at launch partners like The Breakfast Club and Fortnum & Mason. JENKI will also use the product to create its matcha ice cream, and Lewis Hamilton’s vegan chain Neat Burger will offer it in its soft serve shakes. 

                 Oatly has offically launched a soft serve ice cream - Media Credit: Oatly

“At Oatly, we’re committed to making it as easy as possible for people to incorporate more plant-based food and drinks into their everyday life,” Bryan Carroll, general manager for Oatly in the UK and Ireland, said in a statement. “That means creating products for every occasion where you might typically find dairy.”

He added that food service is “critical” to that mission, and that Oatly is “delighted to have launched with like-minded brands that are recognizing people want more than just dairy on offer.”

He continued that that Oatly has “exciting plans” for the product, and that the Vanilla Soft Serve will also be brought to festivals across the UK. 

Oatly is best known for its plant-based milk, but it also stocks a range of other vegan dairy alternatives       Adobe Stock

The rising popularity of vegan ice cream

The vegan ice cream market has skyrocketed over the last few years. It was valued at $520.9 million in 2019, and it’s expected to reach $805.3 million by 2027.

People across the world are moving away from dairy over concerns about animals, the environment, and their health. Dairy cows are forcibly impregnated every year, and each time have their calf taken from them so humans can take their milk. When they stop producing sufficient amounts, they are taken to the slaughterhouse. The dairy industry is also thought to be responsible for around four percent of global greenhouse gas emissions. Dairy consumption is also linked to increased risk of some cancers.  

Oatly isn’t the only brand offering vegan alternatives to ice cream. A number of mainstream brands, including Magnum, Ben & Jerry’s, and Twister have been embracing the dairy-free market in recent years. 

https://plantbasednews.org/lifestyle/food/oatly-soft-serve-ice-cream-uk/

Vegan Food: What to Eat for Dinner? Key Ingredients

From businessmanchester.co.uk 

More and more people are becoming aware that vegan food has a wide range of ingredients and nuances, allowing us to enjoy many flavours, such as the refreshing ones that will help us combat the heat of this summer, the now so popular umami, or those that will be thoroughly enjoyed by lovers of spicy or sweet. Undoubtedly, two myths have finally been debunked in 2023, vegan food is not composed solely of salads and tofu, nor is it exclusive to those who have decided to follow this diet. Therefore, when we think about preparing a vegan dinner, the options are endless.

Vegan Food Ingredients that Stand Out

The list of ingredients suitable for people who have chosen a vegan-based diet is very wide. However, we have considered that there are some flavours that stand out and are worth knowing whether you are vegan or not. Let’s review some of these flavours and get ideas for your dinner tonight!

Herbal and Refreshing Flavours

Herbal flavours add vitality to dishes; they are also the most suitable for this summer season when the sun is all out and our body asks for something light and refreshing. Some of the key ingredients that fit into this type of flavour are:

• Mint: It provides a fresh aroma and a refreshing flavour to preparations. Ideal for salads, smoothies and vegan desserts.
• Basil: With its sweet aroma and slightly spicy flavour, basil is a versatile herb for dressings, sauces, pasta and main dishes.
• Coriander: It offers a unique flavour and a citrusy freshness. Perfect for guacamole, soups, curries and salads.
• Flat-leaf parsley: Adds a mild herbal flavour and is commonly used in sauces, dressings and marinades.
• Dill: With its aniseed and refreshing flavour, it is used in dishes like salads, yoghurt sauces and marinades.

Umami Flavours

Umami flavours are hearty and provide a feeling of fullness and satisfaction to the palate. Although there is some controversy, umami is known as the fifth basic taste, and is characterised by being savoury and slightly salty. Some of the ingredients with this flavour are:

• Mushrooms: Portobello, shiitake and cremini mushrooms have an earthy taste and a meaty texture that makes them ideal ingredients for hearty vegan dishes such as stews, stir-fries and burgers.
• Sun-dried tomatoes: They provide a concentrated and sweet taste, and are perfect for sauces, pasta, dips and homemade vegan pizzas.
• Soy sauce: With its rich umami flavour, soy sauce or tamari is a versatile condiment that is used to enhance the flavour of other ingredients in stir-fries, marinades and sauces.

Spicy and Hot Flavours

Spicy and hot flavours add a touch of intensity and passion to any type of food. These flavours awaken the senses and provide a culinary experience full of energy and excitement. The following ingredients fit into this type of flavour:

• Chilli pepper: Whether it’s jalapeño, habanero or any other type of chilli pepper, it provides intense heat and bold flavours to vegan dishes. You can use it in sauces, guacamole, stir-fries or even to marinate tofu or roasted vegetables.
• Cayenne pepper: This potent and fiery spice is ideal for adding a spicy touch to your vegan preparations. Use it in soups, sauces, marinades or rice dishes to give them a spicy and exciting flavour.
• Chilli powder: Chilli powder is a versatile spice that adds a spicy and earthy flavour to your vegan dishes. Use it in tacos, vegan chili, sauces or even to season your oven-baked potatoes with a spicy touch.
• Wasabi: Known for its spicy and distinctive flavour, wasabi is perfect for accompanying vegan sushi, dressings, sauces or even to give your vegan snacks a spicy touch.
• Sriracha: This spicy sauce of Thai origin is a popular condiment to add heat and flavour to your vegan dishes. Use it in tofu scrambles, marinades, soups or to enhance the flavour of your veggie burgers.

Sweet and Fruity Flavours

Although we think of them more as desserts or snacks, these fruits and sweet flavours can also sneak into our main courses. Let’s review some:

• Mango: This juicy tropical fruit is known for its sweet taste and smooth texture. You can enjoy it in smoothies, ice cream, fruit salads or even in sweet and sour sauces to accompany main vegan dishes.
• Banana: Ripe bananas are an excellent option to sweeten and give a creamy texture to your vegan recipes. Use them in smoothies, muffins, pancakes or as a base for homemade vegan ice cream.
• Pineapple: With its sweet and refreshing taste, pineapple is ideal to give a tropical touch to your vegan dishes. You can incorporate it in salads, stir-fries, juices or even grill it to highlight its natural sweetness.
• Strawberries: These delicious and juicy red fruits are perfect for adding a touch of sweetness and colour to your vegan desserts. Enjoy them in smoothies, salads, cakes or simply alone as a healthy snack.
• Dates: Dates are a natural and nutritious option to sweeten your vegan preparations. You can use them in homemade energy bars, cakes, puddings or as a filling for your favourite sweets.

Put it into Practice

The best thing about all these flavours is that they are very versatile and we can use them in countless recipes, be they vegan or not. If you haven’t decided on your dinner yet, here are two ideas that won’t disappoint you.

Spicy and Sweet Quinoa Salad

Ingredients:

• 1 cup of quinoa
• 2 cups of water
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh coriander, chopped
• Juice of 1 lime
• 1 tablespoon of soy sauce
• 1 teaspoon of chilli paste
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water and drain
2. In a saucepan, bring 2 cups of water to a boil. Add the quinoa and cook over medium-low heat for 15-20 minutes, or until tender and the water has been completely absorbed. Remove from the heat and let cool.
3. In a large bowl, combine the cooked quinoa, mango, avocado, red onion and coriander.
4. In a small bowl, mix the lime juice, soy sauce, chilli paste, salt and pepper.
5. Pour the dressing mixture over the quinoa salad and gently mix to combine all the flavours.
6. Taste and adjust the seasonings as needed.
7. Refrigerate for at least 30 minutes for the flavours to blend.
8. Serve the spicy and sweet quinoa salad as a main dish or as a refreshing side dish. Enjoy the combination of spicy and sweet flavours in every bite!

Mushroom Tacos with Spicy Pineapple Sauce

Ingredients:

• 8 corn tortillas
• 400 g mushrooms, sliced
• 1 onion, julienned
• 2 cloves of garlic, chopped
• 1 red pepper, julienned
• 1 cup fresh pineapple, diced
• 1 jalapeño pepper, chopped (optional)
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh coriander leaves, to decorate

Instructions:

1. Heat the olive oil in a large frying pan over medium-high heat.
2. Add the onion and garlic, and sauté until they are golden and fragrant.
3. Add the mushrooms and red pepper to the pan. Cook until the mushrooms are tender and golden.
4. Add the pineapple and chopped jalapeño pepper to the pan. Cook for a few more minutes until the pineapple is slightly caramelised.
5. Squeeze the lemon juice over the ingredients in the pan and season with salt and pepper to taste. Mix well.
6. Heat the corn tortillas in a separate frying pan or in the oven.
7. Fill each tortilla with the mushroom and pineapple mixture.
8. Decorate with fresh coriander leaves.
9. Serve the mushroom tacos with spicy pineapple sauce and enjoy the combination of flavours and textures in every bite.

https://www.businessmanchester.co.uk/2023/06/29/vegan-food-key-ingredients/

Everything You Need To Know About Veganism In Belgium

From simplyhealthyvegan.com

Belgium is considered to be one of the most vegan-friendly countries in the world. The country has a long history of vegetarianism and veganism, and its capital, Brussels, is home to a number of vegan-friendly restaurants, cafes, and shops. Belgium’s vegan-friendly attitude extends to its laws and regulations. In 2015, the country’s parliament passed a law banning the use of animal-derived ingredients in cosmetics, and in 2017, Belgium became the first country in the world to ban the use of wild animals in circuses. Whether you’re a vegan traveller looking for a vegan-friendly destination, or simply want to know more about veganism in Belgium, this article will give you all the information you need!

Ceara spent the previous two years living and traveling as a vegan in Belgium. In this article, she shares her top tips for navigating menus, restaurants, and cultural food norms. Traditional Belgian fare is largely meat-based and almost never vegan, so restaurants that specialize in more traditional Belgian fare (e.g. steak, meat-based stews, and so on) should be aware of this. Before I sit down, I recommend going over the vegan options available. If you’re having a meal out, make sure your waiter knows if the food can be made without animal products (such as butter, animal fat, fish, and eggs). Almost every restaurant in Belgium where I’ve dined has made vegan options available to me. It is important to note, however, that not all restaurants will be willing to make changes to the menu.

If you’re looking for a vegan meal to try, veggie sushi, thin crust roasted vegetable pizza, and trayicas are all tasty options. Because the majority of fries are made from cow or pig fat, it is a good idea to be vegan. This is one of my favourite things to do in Belgium: to eat apéritif with a flavourful beer before dinner. If you’re in Leuven, I recommend stopping by The Capital, which serves thousands of beers on a daily basis. There are few cities in the world that are more beautiful and vegan than Ghent. This year, they’ll host a vegan food festival, which I’d love to go to.

The majority of vegan beers are made by traditional German and Belgian brewing methods. We are overjoyed to see “purity laws.” According to these rules, only water, grain (barley or wheat), hops, and yeast can be used in German beer. It’s a Belgium beer in addition to Belgian beer.

They also sell a wide range of 100% Belgian chocolate. Throughout the year, each of their stores provides free samples of vegan dark chocolates. If you’re looking for less expensive options, you can find some of the best truffles and chocolates in supermarkets all over the city.

In a 2022 Belgian survey, approximately 5% of respondents identified themselves as vegetarians.

Belgian frites are traditionally baked in ox-fat (beef fat). It is not vegan in any way. It’s an important part of a country’s culture and history. Fried frites are commonly prepared in the neighboring Netherlands with vegetable oil.

Is Belgium Good For Vegans?

Photo by – pinimg.com

There is no one-size-fits-all answer to this question, as each person’s dietary needs and preferences are unique. However, Belgium is generally considered to be a vegan-friendly country, with a number of plant-based dining options available. Additionally, many Belgian dishes are naturally vegan or can easily be veganized, making it relatively easy to find vegan food in Belgium.

Belgium has some of the best vegan and vegetarian restaurants in the world. Many of them have established themselves as leaders in the industry by offering menus that are animal-free. Belgium has two Michelin-starred vegan and vegetarian restaurants: Bon Bon Bon and La Vie de L’Atelier. Hus & Hortense was named the best vegan restaurant in the world at the We’re Smart Taste Summit in Amsterdam in 2019. The idea of serving plant-based bowls in a pharmacy from the nineteenth century is one of Le Botaniste’s most inventive ideas. We continue to provide healthy and wholesome dishes at the restaurant. Vegans, vegetarians, and those who value sustainable food can enjoy Arabelle Meirlaen’s eponymous restaurant in Brussels, which is ranked among the top ten restaurants in the city.

If you want to try a low-cost, plant-powered meat-free meal in the heart of Ghent, look no further than Komkommertijd. Arabelle, Belgium’s best-known vegan restaurant, offers a 100% vegetable menu as well as vegan and vegetarian options. Dolma Dolma, located in Brussels, has been serving vegetarian food since 1973, and it is one of the city’s first plant-based restaurants. You’ll be ready to go for the day after a meal that’s been carefully prepared with carefully chosen ingredients. Les 4 Jeudis employs sophisticated lacto-fermentation processes to ensure that the vegetables remain healthy and have a high nutrient value. The restaurant Bon Bon in Belgium has two Michelin stars and offers vegan and vegetarian options, as do many other restaurants in Europe. You can easily find vegan food in Brussels, one of the best places in the country.

How Many Vegans Are In Belgium?

There is no definitive answer to this question as it is difficult to accurately gauge the number of vegans in Belgium. However, a recent study estimates that there are approximately 200,000 vegans in the country. This number is likely to have grown in recent years as veganism has become more popular globally.

Brussels, the capital of the European Union and a vegan destination, is the best place on the planet to visit. The city of Brussels has a plethora of great vegan and cruelty-free restaurants and bars. We’ve compiled a list of some of the best vegan foods to try, ranging from vegan waffles to chocolates. Despite the lack of vegan hotels in Brussels, I stopped by to check out some of the best veggie restaurants and shops the city has to offer. Make sure to stop by one of the city’s many unique shops or cafes. In Brussels, Gothic and Baroque architecture are revered. The square is illuminated with lights at Christmas time, and there is a wonderful market to attend.

At the market, you can enjoy a meal or a beer, as well as grab some groceries. Belgium has produced many comic books that have become well-known, including The Smurfs and Tintin. Many of these characters have appeared on the city’s exteriors throughout the years. Belgium’s capital also has a number of beautiful castles and gardens, which are ideal for a day trip. In Brussels, public transportation is easily accessible, making it simple to get around. If you have a Brussels Card that can be used for 24 hours, 48 hours, or 72 hours, you can gain free entry to 49 museums. To buy a one-way ticket at the train station in the airport, you must purchase a ticket for 9.20.

https://simplyhealthyvegan.com/everything-you-need-to-know-about-veganism-in-belgium/ 

Why Corn Waste Could Be Key to Improving Whole-Cut Vegan Meats

From vegnews.com

Canadian researchers have found that a certain corn protein, which is an abundant agriculture waste product, could be the key to revolutionising the texture of plant-based meat

Plant-based meat has come a long way in the last decade with impressive innovations from the likes of changemakers such as Beyond Meat and Impossible Foods. And although a growing number of companies are working to perfect the taste, texture, and experience of vegan meat offerings, the sector has experienced somewhat of a plateau in recent years, primarily due to the challenge of replicating the texture and mouthfeel of certain traditional meats such as T-bone steak and chicken breasts.

While most meat substitutes available in grocery stores today are made from textured vegetable protein (TVP) or wheat gluten, including burgers, nuggets, and sausages, products that resemble whole-muscle meats have proven challenging due to the extensive processing requirements and custom equipment involved.

Beyond Meat

However, a research team from Ontario has made a ground-breaking discovery that could revolutionise the plant-based meat industry. The team has developed a novel method for creating meat substitutes that possess the fibrous qualities akin to steak or chicken breast. Crucially, their approach relies on utilizing the existing physical and molecular properties of specific plant proteins and their interactions, rather than relying on intensive processing techniques.

“We were looking at the market and we saw this opportunity to take a step back and use some fundamental ingredients such as protein and starch … to combine them and create a novel, whole meat-muscle analogue,” lead researcher Stacie Dobson, a PhD student in the Department of Food Science at the University of Guelph, said in a statement.

Using food waste to improve vegan meat

The key ingredient that provided the desired structure was zein, the primary storage protein found in corn. Zein can be isolated from corn gluten, an abundant agricultural waste product. Plant-based cheese products already utilize zein’s fibre-forming capabilities successfully.

Dobson and her team recognized the viscoelastic and stretchy properties of zein and sought to leverage them to create a fibrous system. By combining specific starches and proteins and subjecting them to “stretching,” they managed to develop a meat substitute with a texture closely resembling cooked chicken and beef.

                                                                         Jonathan Borba/Unsplash

To gain insight into the interaction between starches and proteins and study the density differences of the fibres in their samples, the researchers utilized the Biomedical Imaging and Therapy Facility (BMIT) and Mid Infrared Spectromicroscopy (Mid-IR) beamline at the Canadian Light Source at the University of Saskatchewan.

“The Canadian Light Source is a fantastic resource,” Dobson said. “FTIR (Fourier Transform Infrared) Spectromicroscopy is a very unique technique. It’s as if you took a picture of your sample, and then you go to look at each of the pixels that make up your picture.”

“They can tell you information about your sample. In our case, we were able to differentiate what happens around the fibres,” Dobson added.

Dobson and her team hope that their findings will inspire further research and development by other scientists and companies. Their ultimate goal is to create affordable whole-muscle meat substitutes that better meet consumers’ expectations regarding texture.

Keys to consumer acceptance

This ground-breaking advancement in the field of plant-based meats could mark a turning point in the industry, offering consumers an alternative that closely replicates the texture of their favourite cuts of meat without relying on extensive processing methods.

According to a study conducted by Good Food Institute (GFI) with consumer research firm Mindlab that studied the drivers of purchase intent for plant-based meat, consumers consider taste and price the two most important factors in purchasing a plant-based product.

Adobe

Achieving price parity is vital for mainstream adoption because consumers are more likely to try a new plant-based option that is not much more expensive than its animal-based counterpart. However, to get there, plant-based foods have a few looming obstacles, including the ability to achieve the same economies of scale as the animal agriculture industry, which has been able to keep costs down because it has been slaughtering animals for food for decades at a large scale with the help of government subsidies.

A 2021 report by investment firm Blue Horizon and business consultant BCG also notes that alternative proteins must taste and feel as good as the conventional foods they replace and cost either the same or less. 

“Reaching price parity comes down to scale,” Emma Ignaszewski, Corporate Engagement Project Manager at GFI, previously told VegNews. “Making the plant-based meat supply chain more efficient and more resilient to risks can result in lower costs for the manufacturer—and ultimately, more affordability for the consumer.”

https://vegnews.com/2023/6/corn-waste-improving-vegan-meats

How To Make Vegan Avocado Mac And Cheese In Under 30 Minutes

From plantbasednews.org

Nutritious plant-based ingredients meet classic comfort food, this vegan recipe is a game-changer 

We’ve transformed the classic comfort food, mac and cheese, into a healthier vegan version that requires only eight simple ingredients and can be prepared in under 30 minutes. Our vegan avocado mac and cheese recipe is not only easy to make, but also calls for pantry staples like cashews, macaroni noodles, garlic powder, apple cider vinegar, and more that you probably already have on hand.

If you love guacamole, you are going to really love this dish! The avocado adds a creamy texture that elevates the usual vegan mac and cheese to a truly delicious, velvety smooth dish.

Ingredients you’ll need 

• Cashews
• Macaroni elbow noodles
• Medium avocados, pitted
• Nutritional yeast
• Garlic powder
• Apple cider vinegar
• Vegetable broth
• Salt

What to do before you start

To achieve a smooth and creamy texture in this vegan mac and cheese recipe, begin by soaking the cashews for 15 minutes before blending. We recommend doubling the batch of dairy-free cheese sauce to have on hand throughout the week as a delicious salad dressing, or dip for your favourite veggies and chips.

How to make avocado mac and cheese

This recipe provides a unique vegan twist on a comfort food many of us know and love - Media Credit: Fit Foodie Finds

Flash boil cashews by bringing a small pot of water to a boil. Remove from heat and add cashews. Set aside and let cashews soak for at least 15 minutes.

Bring a large pot of water to a boil. Add noodles and cook until noodles are al dente. Strain noodles and set aside.

Make avocado “cheeze” sauce. Pit avocados and then scoop the flesh of the avocado out of the skin with a spoon. Place into a high-powered blender along with the soaked cashews, nutritional yeast, garlic powder, apple cider vinegar, vegetable broth, and salt. Blend until smooth. 

Depending on how thick you want your sauce, add more vegetable broth.

Finally, place noodles and avocado sauce into a large saucepan and heat over medium heat until warm. Stir frequently until all noodles are covered in sauce.

What to serve with your vegan mac and cheese

This plant-based recipe is an excellent option for dinner when you’re in the mood to enjoy a warm bowl of creamy pasta and switch up your go-to sauce for a lighter, all-natural avocado “cheese” sauce. You can pair this vegan avocado mac and cheese with a variety of plant-based main dishes including: 

• Baked Tofu
• Vegan Chicken
• Vegan Burger

Substitutions 

• Replace macaroni elbow noodles with gluten-free pasta 
• Use ½ cup of silken tofu instead of 1 cup of cashews to make this recipe nut-free
• Don’t have nutritional yeast in your pantry? Use your favourite vegan cheese. 

Why we love this recipe creator

We love that the recipe creator, Lee Funke, describes the taste of her vegan avocado mac and cheese recipe as “guacamole meets mac and cheese,” but better. We love her recipe blog Fit Foodie Finds for healthier vegan versions of classic comfort food recipes.

DURATION30 mins

COOK TIME15 mins

PREP TIME15 mins

SERVINGS 4

Ingredients

• 1 cup raw cashews
• 8 oz. macaroni elbow noodles
• 2 avocados medium
• 1/4 cup nutritional yeast
• 2 tsp garlic powder
• 1 tsp apple cider vinegar
• 1/2 cup vegetable broth
• 1/4 tsp salt

Instructions

• Flash boil cashews by bringing a small pot of water to a boil. Remove from heat and add cashews. Set aside and let cashews soak for at least 15 minutes.
• Next, bring a large pot of water to a boil. Add noodles and cook until noodles are al dente. Strain noodles and set aside.
• Next, make avocado “cheeze” sauce. Pit avocados and then scoop the flesh of the avocado out of the skin with a spoon. Place into a high-powered blender along with the soaked cashews, nutritional yeast, garlic powder, apple cider vinegar, vegetable broth, and salt. Blend until smooth. Depending on how thick you want your sauce, option to add more vegetable broth.
• Finally, place noodles and avocado sauce into a large saucepan and heat over medium heat until warm. Stir frequently until all noodles are covered in sauce.
• Top with red pepper flakes and enjoy!

https://plantbasednews.org/veganrecipes/dinner/vegan-avocado-mac-and-cheese-recipe/