VEGAN MAC N CHEEZE

Enjoy the classic mac n cheese without the moo! I looooove this recipe, it’s super simple and has hidden veggies in, which is handy for getting veggies into your children if they resist them!

The recipe has a protein hit, in the form of cashew nuts, as well as these curly nuts packing a good protein hit, they are also full of vitamins (including E, K and B6), minerals (including zinc, copper, iron and magnesium and not to mention ‘good fats.’ If you are not using a high speed blender (like a NutriBullet), I recommend soaking the cashews for at least half and hour before making the recipe.

A lot of vegan mac n cheeze recipes call for high amounts of vegan margarine, but I’ve come up with this recipe without the margarine because I just couldn’t justify putting 1-2 full cups of the stuff in the sauce…nope, just too far!

I hope you enjoy making this recipe, let me know what you think if you give it a go.

Ingredients

🌍 2 3/4 cups macaroni pasta

🌍 1 carrot (peeled and diced)

🌍 1 white potato (peeled and diced)

🌍 1 red onion (diced)

🌍 3/4 cup veggie stock (use liquid from pan of veggies)

🌍 1/2 cup cashew nuts (raw)

🌍 1/4 cup coconut milk

🌍 2 tbsp nutritional yeast

🌍 1/2 lemon juice (squeezed)

🌍 1 tsp salt

🌍 1/4 tsp garlic powder

🌍 Pinch of turmeric powder

🌍 2 spring onions.

Method

⭐️ Cook macaroni as per instructions.

⭐️ Bring a small pan of water to the boil, then add chopped onion, potato and carrot. Cook for 10-15 minutes, until veggies are soft enough to blend.

⭐️ Add all other ingredients to a blender, whilst you wait for the veggies to cook (don’t blend yet).

⭐️ When veggies are soft, transfer to the blender along with 3/4 cup of the veggie liquid.

⭐️ Blend until sauce is smooth.

⭐️ Once macaroni is cooked, drain, and then add the sauce and stir.

⭐️ Transfer to an ovenproof dish and top with breadcrumbs, cook on gas mark 4 for 15 minutes until golden brown.

⭐️ Garnish with spring onion and enjoy with a side salad.