MAC AND CHEESE

Everybody knows mac and cheese, right? I have tried many different vegan versions and even made my own version which I am sharing with you today!

Recipe

Ingredients (for 4 persons):

▫️400 g of pasta

▫️1 large potato

▫️1 large carrot

▫️150 g of cashews (soaked overnight or boiled for about 20 minutes)

▫️100 ml of water

▫️1 onion

▫️2 tbsp of olive or coconut oil

▫️1 tsp of onion powder

▫️1 tsp of garlic powder

▫️0,5 tsp of powdered paprika

▫️0,25 tsp of chili flakes

▫️2 tsp of salt

▫️4 tbsp of nutritional yeast

▫️1 tbsp of lemon juice

▫️200 ml of water

Method:

👉🏼Boil the water and cook the pasta.

👉🏼Peel the potato and carrot and cut them into smaller pieces. Cook the potato for 20 minutes or until cooked (add a little bit of salt). After 15 minutes, add the carrot and cook for another 5 minutes. The water has to boil all the time.

👉🏼Chop the onion and sauté it in the oil.

👉🏼When the potatoes and carrots are cooked, mash them with a fork. Add this to the onions.

👉🏼Blend the cashews with 100 ml of water to make a cream. Add the cream to the rest of the sauce and add the spices (salt, garlic, and onion powder, powdered paprika, chili flakes, and nutritional yeast. Pour in 200 ml of water and lemon juice.

👉🏼Wait until it starts to boil, then you can blend the whole sauce to make it smoother or you can leave it as it is. Add the sauce to the pasta and mix well.

👉🏼Sprinkle with vegan parmesan and parsley.

When you try it, tag me on Instagram and Facebook @vitaschange!