Vegan mac ‘n’ cheese

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Vegan mac ‘n’ cheese Posted On 21 February 2020

If you missed out on trying Veganuary, have no fear; here we feature a tempting recipe that’s sure to whet your appetite (and the rest of the family too)

Preparation time: 15 minutes
Cooking time: 20 minutes (plus overnight soaking)
Serves: 6
Nutrition: 686kcal per serving

Ingredients

160g raw cashews
200g carrots, peeled and cut into 1cm cubes
700g potatoes, peeled and cut into 1cm cubes
90ml olive oil
40g nutritional yeast
1 lemon, juice only
4 garlic cloves, peeled and roughly chopped
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tsp cayenne pepper
400g macaroni
3 tbsp panko breadcrumbs

Method

1. The night before, soak the cashew nuts in water and leave overnight.

2. Heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins, until completely softened. Transfer to a food processor. Drain the cashews and add these with 60ml of the oil, then blitz. Tip in rest of the other ingredients, except the macaroni, breadcrumbs and the remaining oil, then blitz again until it’s smooth. Season well. Add a splash of water and a drizzle of olive oil if it looks too stiff, then set aside.

3. Cook the macaroni in a large pan of salted water for 1 min less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the breadcrumbs with the remaining oil and some seasoning. Scatter over the top of the macaroni and bake for 20-25 mins until piping hot and crisp.

4. Serve with a fresh side salad

This recipe, and more, can be found at – https://www.bbcgoodfood.com/recipes/vegan-mac-n-cheese