It’s hard to believe this creamy, cheesy pasta is totally plant-based.
There’s no denying that mac n cheese is top tier comfort food. We’re classing it as an absolute essential for this time of year, especially now that we’re in lockdown again.
To celebrate World Vegan Month, we’re bringing you a vegan version of the classic dish — it’s every bit as indulgent-tasting and delicious, only completely free from any dairy products. It’ll take one forkful for you to be convinced, trust us.
Serves 4
Ingredients
- 250g macaroni
- Olive oil
- ½ white onion (diced)
- 3 garlic cloves (minced)
- 1 cup raw cashews (soaked overnight & drained)
- 1 tsp. chilli powder
- ½ tsp. cumin
- 3 tbsp. nutritional yeast
- Salt to taste
- 5 cups vegetable stock
- 3 tbsp. toasted breadcrumbs
Method
1) First add the macaroni to a pan of boiling water and cook for 9-11 minutes (or as per the pack instructions).
2) Meanwhile heat the olive oil in a frying pan over a medium heat and add the onion. Fry for a few minutes to soften and then add the garlic. Fry for another 2 minutes.
3) Add the onion and garlic to a food processor or blender along with the soaked & drained cashews, chilli powder, cumin, nutritional yeast, and a pinch of salt. Pour in the vegetable stock and blend until thick and smooth.
4) Drain the macaroni and place back in the pan. Then add the ‘cheese’ sauce to the macaroni and stir through until fully combined.
5) Serve immediately with a sprinkle of toasted breadcrumbs for an extra crunch. Enjoy!
Try these vegan recipes next:
3-Ingredient Vegan Carb Crusher Cheesecake Pots
Go on, you deserve it.
10 High-Protein Vegan Meals That You Can Make In 15 Minutes
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16-Week Vegan Diet Transformation | Zak's Journey
When it comes to health and fitness – we’re all about putting things to the test.
Nutritional info per serving:
| Calories | 452 |
|---|---|
| Total Fat | 13g |
| Total Carbohydrates | 63g |
| Protein | 16g |
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
