Vegan mac n cheese

This mac (no) cheese is rich and creamy just like the real deal, only it is made with no dairy, no gluten and no unnecessary additives.

For this vegan mac n cheese recipe, we’ve used a combination of cashews and pumpkin to create the soft, creamy texture. We’ve also added spices such as paprika, as well as nutritional yeast to create that cheese-like flavour. Paired with quinoa and amaranth macaroni style pasta, you have yourself a delicious and satisfying meal that is also packed with nutrients.

Ingredients

Serves 4.

1 tbsp coconut oil
1 small brown onion
150g pumpkin, roughly chopped
1/4 cup water (+ additional 1/4 cup)
1 cup cashews (soaked for 2-3 hours)
2 1/2 tbsp nutritional yeast
2 tbsp lemon juice
1 tsp turmeric
1/4 tsp paprika
1 tsp dijon mustard
1/2 tbsp coconut oil
1 pinch salt and pepper
3 cups pasta (we use gluten free amaranth/rice pasta)

Method

Braise onion in 1 tbsp coconut oil for approx. 5 minutes. Add pumpkin and 1/4 cup water. Cook for approx. 10 minutes or until soft. Add remaining water if necessary.
Cook pasta as per packet instructions. Place cooked pumpkin/onion mix and all other ingredients (except pasta) in high speed blender. Blend until smooth and creamy*.
Mix “cheese” sauce through pasta. Garnish with sprouts.

* Mixture will be hot and does not need to be reheated (unless pumpkin was pre-cooked and allowed to cool).