When travelling, it is easy to lose your healthy eating style and adopt more restaurant style eating which can be very oily and although yummy going down often makes you feel heavy and low on energy. The last thing you want when travelling is to be low on energy, which is why whenever possible we try to find clean healthy restaurants with plenty of vegan options. On of our favorite restaurants in Victoria, BC is called Be Love and is a great place for those looking for vegan options. When we find a restaurant we like, the menu often has us drooling to go back a 2nd ..or 3rd or 4th time, as was the case for Be Love.
One of our favorite dishes was the Vegan Mac n Cheeze recipe that has made me a complete convert to cashew nut cheese. This dish was made of brown rice macaroni pasta, creamy cashew-coconut cheeze sauce, broccolini, winter greens & walnut parmesan. The crunchy walnut is an easy winner over parmesan cheese, which although delicious can also be hard for some people to digest.
Although this recipe is not an exact replica of the Be Love cashew cheeze sauce – it is an easy one to make and a yummy alternative to dairy cheese.
- 1/2 Cup Cashews 70g
- 5 Tbsp Coconut Milk
- Pinch of salt
Preheat your oven to 400 degrees and line a small baking sheet with parchment paper. Place the cashews on the baking sheet and toast in the oven until golden brown, about 10 minutes. Set aside to cool.
Once the cashews are cooled, place them in a medium bowl and cover them with water. Cover them with plastic wrap and refrigerate for 8 hours.
Once the cashews have sat for 8 hours, drain the water and add them into a small food processor.Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. Depending on the strength of your food processor, this make take a few minutes.
Cover and refrigerate until ready to pour on ALL THE THINGS.