Fancy something creamy, cheesy, carby and comforting? Here is where you should be. If you've recently going plant-based and you miss good old mac and cheese, here's the perfect vegan recipe!
Mac and cheese is still one of my favorite recipes, and with a few tweaks, it could be veganized! This is how to make number one comfort food using unsweetened almond mixed with blended cashew nuts, which provide fiber and heart-healthy fats and nutritional yeast for an extra hit of savory flavor and a plant-based source of vitamin B12.
- 300g macaroni
- 750ml unsweetened almond milk
- 50g cashew nuts
- 40ml olive oil
- 1 garlic clove
- 40g flour
- 100g vegan cheese
- 3 tbsp nutritional yeast
- 2 tsp Dijon mustard
- 50g fresh breadcrumbs
- 2 tbsp olive oil
- Salt and black pepper
1 Cook the macaroni for 1 minute less than stated on the packet instructions and drain it.
2 Meanwhile, put the almond milk and cashews into a medium saucepan, heat on medium-high and bring to the boil. Let it cool a bit and blend until smooth.
3 Heat the olive oil in a frying pan on medium heat. Fry the garlic then add the flour to the pan and whisk until it combines with the garlicky oil to make a paste. Cook for 1 minute and pour in a little of the nut milk mixture in at a time, Cook for a further 2 minutes, then grate the vegan cheese and add it to the pan with the nutritional yeast and mustard.
4 Add salt and pepper to taste, take the pan off the heat and add the drained pasta.
5 Now, put the breadcrumbs, olive oil and a big pinch of salt and pepper into a bowl and stir to mix. Scatter the crumbs over the pasta.
6 Grill for 2–3 minutes until the topping is crispy
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