Vegan Mac'n'Cheese


The best vegan mac'n'cheese ever, I have never eaten a more creamy one. So glad to have had the help of my amazing American friend who used to love mac'n'cheese and follows a vegan diet now. ....and she loved and approved it! And the vegan version is much healthier than the regular version with lots of cheese and cream.

Preparation Time: 20 mins

Cooking Time: 10 mins

Total Time: 30 mins

Servings: 4 people

 

Ingredients


500 g pasta (e.g. macaroni)

150 g cashews

300 g butternut squash

225 ml oat milk

8 tbsp yeast flakes

1 tsp vegetable stock powder

1/2 tsp smoked paprika powder

1/2 tsp chipotle paste (or more smoked parika powder)

1 tsp tapioca starch (optional)

salt

pepper

fresh parsley


 

Method


1. Soak the cashews in water for a least 2 hours.


2. Peel the butternut squash, cut it into cubes and microwave at 900W for 6 minutes until it is soft.


3. Drain the cashews. Put the cashews, butternut squash, oat milk, yeast flakes and spices into a food processor. Blend until the mixture is super creamy.


4. Cook the pasta according to instructions.


5. While the pasta is cooking, heat the sauce in a large pan on low heat (keep stirring as the mixture will burn otherwise). In a small bowl mix the tapioca starch with a splash of pasta water and add to the sauce while stirring.


6. When the pasta is cooked, add 6 tbsp of the pasta water to the sauce. Drain the pasta and mix with the creamy sauce. Season to perfection with salt and pepper, and top with fresh parsley.


Enjoy!


Click Here to Print the Recipe:

Vegan Mac’n’Cheese
.pdf
Download PDF • 113KB










48 views0 comments

Recent Posts

See All