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Hi there to all my dairy sensitive friends of the world. 👋🏼

I'm right there with you.


Oh, I know.

I hear you.

Which is why I have crafted this beautiful recipe.

Now, I won't lie.

It does not have that salty savory signature cheese taste.

But, it definitely curbs my cravings.

That ooey, gooey, smooth "cheese" texture does a good job mocking the real thing.

I promise.

First things, first.

The ingredients you need:

Browned Hamburger, Lemon, Russet or Yukon Gold Potato, Sweet Onion, Carrot, Dairy Free Milk, Nutritional Yeast, Garlic Powder, Salt. Cashews & Water.

Brown your hamburger first.

{We thankfully butchered our own steer this year.

Fully grass fed.

Never given any antibiotics.

Born on our farm.

& never left our farm until Keith drove him two miles down the road to the local butcher shop.

Now if that isn't farm to table, I don't know what is.

I am super grateful we were able to do it and know EXACTLY where our food came from.

But seeing junior leave our farm was a strange feeling.

& super hard.

Thank you junior for providing us with wonderful nourishment.

I hope we gave you the best life while you were here with us.

I'll still always be sorry.}

While your hamburger is browning, chop your onion, potato and carrot and toss it in some boiling water and boil until soft.

Don't chop your onions too small. They will be too hard to remove from the pot with a slotted spoon.

Try and keep your potatoes and carrots the same size so they cook evenly.

While your hamburger is browning and your veggies are boiling, add cashews, dairy free milk, lemon juice, garlic powder, salt and nutritional yeast to a high speed blender.

Cook your macaroni.

Once the veggies are soft, remove from the pot with a slotted spoon and place into the blender with 3/4 cup of the boiling water.

Blend using a high speed blender until smooth.

Only about 2 minutes.

It will look like this.

Once your noodles are done, add them to a pot with the cheese and give it a good ole' mix.

Then mix in your browned hamburger.