‘Hidden Veggies’ Vegan Mac ‘n Cheese
I really enjoy this pasta recipe. It does not actually mimic cheese, but it does have a great deal of that ‘umami’ flavour that makes mac ‘n cheese so comforting. While still being quite healthy! Do not overdo the carrots in this one, otherwise you will simply end up with carrot sauce. 🙂
Never mind the duck in the background, that is not part of the recipe.
‘Hidden Veggies’ Vegan Mac ‘n Cheese
Equipment
- standing mixer or blender
Ingredients
- 200 gram macaroni grande
- 100 gram carrots
- 2 onions
- 80 gram cashew nuts
- 100 ml plant milk
- 1/2 tsp kurkuma
- 2 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1/2 tsp miso paste can be subbed for mustard
- 1/2 tsp salt
- 1/2 tsp black salt optional
Instructions
- Roughly chop the onion and slice the carrots. Add these, together with the cashew nuts, to a pot of water. Boil this for at least 10-15 minutes. They're done when the carrots are very tender.
- Prepare the macaroni by boiling 10 minutes and draining. Set aside.
- Drain the cashews, onions and carrots. Prepare the 'cheese' sauce simply by blending these, together with plant milk, mustard, yeast, half of the smoked paprika, kurkuma, salt and garlic powder in a tall beaker using a standing mixer on high speed. You need to blend quite some time. You could also use a blender. If you prefer a thinner consistency, add some more plant milk as you go.
- Mix the sauce with the drained pasta. Sprinkle with smoked paprika and enjoy!