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.
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)
- 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).
Download it here!