Easy vegan mac ‘n’ cheese

A plate of food with rice meat and vegetables Vegan Pasta Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:25 mins
  • Easy
  • Makes 4 portions

Enjoy this healthy, vegan version of mac ‘n’ cheese. Creamy and nutty, cashews take centre stage, along with plant-based milk, vegan cheese and plenty of veg

Nutrient Unit
kcal 750
fat 16g
saturates 3g
carbs 120g
sugars 12g
high in fibre 13g
protein 26g
salt 0.21g

Ingredients

  • 500g macaroni
  • vegan parmesan, grated, to serve

For the sauce

  • 100g cashew nuts
  • 1 large carrot, cut into chunks
  • 1 medium floury potato, cut into chunks
  • 1 onion, roughly chopped
  • 1 celery stick roughly chopped
  • 150g sweet potato or butternut squash, cut into chunks
  • 3 garlic cloves, roughly chopped
  • 1 tsp dried oregano
  • 1 tsp mustard powder
  • 2 tbsp nutritional yeast (optional)
  • 200ml plant-based milk

To bake

  • 150g cherry tomatoes
  • 50g wholemeal breadcrumbs
  • a few basil leaves, finely chopped
  • 50g vegan cheese, grated

Method

  • STEP 1

For the sauce, put the cashew nuts in a saucepan of water and bring to the boil. Boil for 5 mins, then add all the vegetables and the garlic. Continue to simmer for at least 10 mins until all the veg is tender.

  • STEP 2

Drain and transfer to a blender. Add all the remaining sauce ingredients and season with salt. Blend until smooth.

  • STEP 3

Bring a large pan of water to the boil and add a good pinch of salt. Tip in the macaroni and cook following pack instructions. Drain and mix with the vegetable sauce. If you like, sprinkle with vegan parmesan to serve. The macaroni cheese can be eaten like this or you can bake it in the oven.

  • STEP 4

To bake the mac n cheese, heat the oven to 200C/180C fan/gas 6. Transfer to an ovenproof dish and stir through the tomatoes. Mix the breadcrumbs with the basil and vegan cheese, then scatter ver the top and bake for 25 mins until piping hot and bubbling.

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