Cashew Mac and Cheese
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This was another recipe that we hadn't got around to writing up yet. I’ll be honest upfront, I never really very much liked Mac ‘N’ Cheese before I went vegan.
Now, after hearing the vegan outcry for Mac ‘N’ Cheese I was persuaded to give it a go…
Consider me converted. You’re obviously a Mac ‘N’ Cheese fan as you’re here, so get ready for a recipe that packs a huge punch of creamy cheesey flavour that’s but delicious and satisfying.
Recipe
Yield: 2 servings
Total Time: 30M
Ingredients:
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4 cups of macaroni (I cheated and used ditaloni rigati / ridged tubes)
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2 tbsps oil
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1 small onion diced
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3 bulbs garlic diced
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½ tsp mustard powder
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1 tsp salt
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1tsp cracked black pepper
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100g / 1 cup cashew nuts
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1 cup of free-from grated cheeze (optional)
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1 cup water
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2 tsps of cider vinegar
Method:
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Bring a pan of salted water to a rolling boil. Cook your pasta as per the packet instructions and drain in a colander when done.
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Meanwhile, fry your onions off in a pan with your oil. When they are soft, add in your garlic, mustard powder, salt and pepper and fry for a further 2 minutes.
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Add in your cashews, cheeze and water. Keep it on a low simmer for about 5 minutes.
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Carefully transfer your ingredients into a food processor with your cider vinegar and blend until nice and smooth. You can add more warm water if it appears too thick.
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Add your sauce to your pasta and mix it all together!
Vegan Macaroni Cheeze in just 5 steps… You would have thought it’d actually be a difficult recipe right?
How did you get on with this recipe? Did you make any changes or add anything in? I’m kinda considering that this would make an awesome pasta bake so if you have a go at that, be sure to share it!
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Written by Jack Ricketts
-Him-Bivore
Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change.
You can find me on Instagram