Meal

Lunch, Dinner

Dietary Requirements

V, VEG, DF

Summary

Our vegan-friendly mac and cheese is nutrient-dense and super creamy.

Ingredients

1 1/2 cups cashews

2 cups almond milk

200g vegan cheese

3 carrots, steamed

350g pasta, cooked

1/4 tsp turmeric

1/2 tsp garlic

1/2 tsp salt

1 tsp vegetable stock powder

1/2 cup nutritional yeast

Utensils

High speed blender

Baking tray

Kettle

Medium bowl

Method

1. Prepare cashews by placing them in a medium bowl and pouring boiling water over to cover. Set aside for 10-minutes.

2. Cook pasta as per packet instructions. Be sure not to over cook this. If you are baking the mac and cheese, aim to slightly undercook the pasta by 1-2 minutes.

3. In a blender, combine soaked cashews, almond milk, carrots, turmeric, garlic, salt, vegetable stock powder and nutritional yeast. Blend until smooth.

4. Place cooked pasta in a baking dish. Pour over cheese sauce and shredded cheese. Leave a little cheese to sprinkle over the top. Stir to combine. Sprinkle remaining cheese over the top.

5. Bake for 15 minutes or until cheese is melted and golden. Serve hot.

Total time

25 minutes

Serves

6