No matter what time of year it is, sometimes you just feel like a taste of mac and cheese. This vegan version uses cashews as a base for a creamy sauce that’s perfect with your favourite pasta. You can get creative too by adding a pinch of cumin or maybe a little basil you adapt this recipe to your particular tastes. Nutritional yeast adds the tangy cheese flavour and you can experiment with that too. This is a very simple and quick recipe so give it a try, you won’t be disappointed.
Vegan Mac and Cheese
Course: DinnerCuisine: VeganDifficulty: Easy4
servings25
minutes15
minutes25
minutesIngredients
2/3 of a cup of raw cashews
1 medium carrot, peeled and chopped
1/4 cup of nutritional yeast
1 tsp of apple cider vinegar
1/2 cup of water
1 Tbsp of olive oil
1 tsp of salt
1/4 tsp of onion salt
1/8 tsp of ground nutmeg (optional)
Bread crumbs (optional)
500 g of pasta
Directions
- Put the cashews in a medium sized bowl, cover with water and let soak for 4 hours.
- Drain the water from the nuts.
- Place the carrot and 2 Tbsp of water in a microwavable bowl, cover and microwave for 3.5 to 4 minutes until soft. You can steam it if you prefer.
- Add all the ingredients to a blender and blend until smooth.
- Cook the pasta as per instructions on the package.
- Stain the pasta and then return it to the pot. Cover with the cheese sauce and mix well.
- Serve topped with toasted bread crumbs and with peas or other vegetables.