Mains, Vegan, Vegetarian
Vegan Mac n Cheese
Recipe by Greens of the Stone Age
Tip: Cooking Mode
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Cooking method:
Food Processor
- Prep Time: 4 mins
- Total time: 15 mins
- Skill Easy
- Serves 4 people
Vegan Mac n Cheese
Ready in 15 minutes this Vegan Mac n Cheese is vegan comfort food at its best. High in vitamin B12 and protein it makes for a nourishing meal. Perfect served alongside some steamed green veggies!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
- 160g raw cashews (soaked overnight, rinsed and drained)
- 4 tbsp nutritional yeast
- 1 clove garlic (peeled)
- 2 tsp dijon mustard
- 1 tsp maple syrup or agave nectar
- 1 tsp onion granules
- 1 tsp arrowroot flour
- 1/4 tsp ground paprika
- 1/4 tsp ground turmeric
- 1/4 tsp ground nutmeg or a few generous gratins of fresh nutmeg
- 1/4 tsp fine sea salt
- 250ml cold filtered water
- 1/2 juice of lemon
- 60ml dairy-free milk
- 225g gluten-free macaroni pasta
- 50g-100g grated vegan 'sheese'
- A few basil leaves (optional)
Cooking mode
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Method
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Step 1
Place all of the ingredients in the order listed into the 2.1L jug, except for the lemon juice, milk, pasta, and vegan sheese. Secure the lid and run the MAX BLEND program. Scrape down the sides with a silicone spatula and run the program again. Repeat if necessary.
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Step 2
Add half of the lemon juice and PULSE. Taste the sauce and see if it need the rest of the lemon juice and repeat if necessary.
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Step 3
Begin cooking your macaroni as per the manufacturer’s methods, until al dente. Remove and rinse in cold water.
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Step 4
Whilst the pasta is cooking transfer the sauce to a large saucepan and cook on the hob on a medium heat, whisking frequently, until thickened. Remove from the heat.
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Step 5
Stir in the rinsed pasta and place the pan back on the hob on a low to medium heat. stir in a little dairy free milk at a time if needed to achieve your perfect consistency.
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Step 6
Transfer to bowls and sprinkle 25g of dairy free sheese per serving and garnish with fresh basil leaves.
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Step 7
Notes:
When serving 2 this recipe will provide roughly 24g protein per person.
