Possibly the best vegan Mac and Cheese recipe. Simple, made with just a handful of ingredients and ready in under 20 minutes.
It’s also a much healthier and lighter version of the traditional recipe so you can indulge without feeling guilty.
INGREDIENTS ------------------
Serves 2
Pasta: Elbow macaroni or your favorite pasta. Use gluten free if needed, whole grain or even a bean based pasta. For classic mac and cheese, use white elbow macaroni pasta.
Vegan Cheese Sauce:
1 tbsp cooking oil
1 small shallot, chopped & sauteed
3 cloves garlic, chopped & sauteed
2/3 cup raw cashews
1 cup water / oat milk or other plant milk
2 tbsp nutritional yeast
2 tsp white miso paste
1 tsp yellow mustard
2 tsp lemon juice
2 tsp apple cider vinegar
1 tsp turmeric
1 tsp black salt
[optional] 1 cup broccoli, divided into small florets
2 tbsp grated vegan cheese, i.e. mozzarella or parmesan style.
METHOD ------------------
1. Saute onion & garlic with a small amount of cooking oil and pinch of salt. Combine all remaining sauce ingredients in a blender and add the sauteed onion & garlic. Blitz until smooth. Adjust the amount of water / plant milk to a desired consistency. Season to taste.
2. Cook pasta slightly less than al dente [ca. 2 - 3 min shorter than package instructions] to allow pasta to finish cooking in the oven later.
3. Preheat oven to 170°C.
4. If using, steam the broccoli for 2 - 3 minutes.
5. Mix the sauce with pasta & broccoli. Transfer to an oven dish. Coat with grated vegan mozzarella, pop into oven and bake for ca. 10 min or until cheese has melted.
6. Remove from oven, garnish with fresh herbs and freshly ground, pan roasted black pepper. Serve & enjoy!
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