Vegan mac and cheese
Prep 20 minutes Cooking time 20 minutes
Serves: 4-6
Ingredients:
Pasta:
1 box of pasta of choice
2 tbs olive oil
1 small chopped onion
4 cloves of minced garlic
2 cups green vegetables of choice. e.g.. asparagus, broccoli, beans, peas, zucchini.
2 tsp dried parsley
Cheese Sauce:
1 cup pumpkin puree
1 cup (150g) cashews soaked in water then rinsed and drained (soak for 4-6 hrs)
1/2 cup vegetable stock
1/2 cup canned full fat coconut milk
1/4 cup nutritional yeast
1 tbs lemon juice
salt and pepper to taste
Method:
Boil your pasta on the stove top according to its direction whilst you prepare your sauce and veggie mix.
Blend rinsed cashews in a food processor with the other ‘cheese’ ingredients until smooth and set aside.
Heat the olive oil in a medium fry pan. Cook the onion for 3 minutes or until tender. Add the garlic and cook for an additional minute.
Add your green veggies and simmer on a low heat until they are cooked.
Heat your cheese sauce in a saucepan on a low heat.
In a large bowl combine cooked pasta, veggie mix and your sauce. Serve in bowls. Top with dried parsley and extra cheese sauce. Yummmmmmm :)
* I love to make a batch of this cheese to keep in my fridge. I use it to dip veggie sticks in or pour over cooked vegetables for a quick snack or meal.
