Vegan Macaroni and Cheese
I hope you are all having a fantastic week. In a few days I’m off to the beautiful Srilanka where I will be travelling to various different villages. Im going to write travel diaries about my experience there so be sure to check them out! Im sure the food will be ridiculously good and Instagram worthy (georgiespurling).
Anyway, on to today’s post which is much more western and a bit of a classic. As I have mentioned before Macaroni and cheese is my absolute favourite meal. Although I’m not sure we should call this ‘mac and cheese’ as this recipe contains NO cheese. Your probably thinking “eww, what the hell” but just go with me on this one.
Since becoming a vegan I haven’t necessarily missed mac and cheese, but I have been wanting to find a recipe that has the same taste and consistency, without the use of animal products. I don’t want to preach but dairy is one of the most fattening, unhealthy foods you can put in your body. Nowadays there are so many incredible replacements, meaning taking out dairy isn’t so hard. This recipe is creamy, stodgy (the way I like it) and indulgent, without the guilt. Its a win win situation.
You will need: (serves 2)
- 1/2 mug of soaked cashews
- 1 teaspoon garlic
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2-3 tablespoons nutritional yeast
- 3 tablespoons flour (I use tapioca, but any works)
- 1.5 mugs of pasta
- 1 mug of almond milk
- A handful of breadcrumbs
First things first cook your pasta as per instructions on the packet. Make sure its slightly underdone when you drain it as it should cook more in the oven. Put to one side whilst we make our gooey ‘cheese’ sauce.
Blend the cashews with the almond milk, spices and nutritional yeast in a blender until completely smooth. Add the flour and blend blend blend. Your mixture should be soup consistency, if its too thick add more almond milk.
Place the pasta into an oven dish and pour over the amazing sauce. Sprinkle on your breadcrumbs and place in the oven at 210 degrees for 5-10 mins. Keep checking it and when the breadcrumbs are golden brown you know its done. The sauce should thicken in the oven and bind the pasta together just like cheese does.
This is absolutely amazing, the texture, smell and taste are so similar to real mac and cheese. Please try it and let me know what you think!