Vegan Mac 'n Cheese
We're closing off comfort food week with this delicious vegan mac n cheese recipe. Mac n cheese was never something I used to have growing up, but as I have since been exposed to both healthy and unhealthy versions of it, I decided that I had to make my own version.
Ingredients (serves 2)
1/2 cup cashews (soaked overnight or for a few hours)
3/4 cup water
1 small carrot
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp apple cider vinegar
A pinch of nutmeg
1 head of broccoli (optional)
170g wholewheat macaroni or your favourite pasta
Boil your pasta according to package directions. Peel and then add the carrot to the pasta to soften it. I also steamed the broccoli florets above the boiling pasta to save on dishes. In a blender cup add cashews, water, nutritional yeast, lemon juice, apple cider vinegar, nutmeg and the softened carrot. Blend until you have a smooth sauce. Drain and rinse your pasta and put it back in the pot. Add the cashew sauce and broccoli if using. Mix everything together. Heat up once more and keep on the heat until your sauce is at the desired consistency - the longer the thicker.
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