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Daniel's vegan mac 'n cheese

updated

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Ingredients for 4 servings:

  • 400 g whole wheat pasta
  • 180 g potatoes
  • 1 large carrot(s)
  • 1 m.-sized onion(s)
  • 250 ml water
  • 60 g cashew nuts
  • 1 large garlic clove(s)
  • 1 tsp mustard
  • 1 tsp salt
  • 1 tsp lemon juice
  • 1 tsp sweet paprika powder
  • 70 g sunflower margarine
  • 3 tbsp, heaped nutritional yeast

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Soak the cashews in hot water for 30 minutes, then drain. Meanwhile, peel and chop the potatoes, carrot, and onion. Simmer in 250 ml of water until soft. Meanwhile, cook the noodles according to the package instructions. Place the softened vegetables, the cooking water, and all the remaining ingredients, except the noodles, in a blender and blend on high for 2-3 minutes until creamy. Then pour over the cooked noodles, stir well, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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