Creamy Vegan Mac and ‘Cheese’

Growing up mac and cheese was an exciting simple dinner that we enjoyed. What’s great is that we don’t actually need to use cheese to make this. Did you know that cashews give make a great alternative?

Serves: 3 | Cooking Time: 30 Minutes

  • 225G Macaroni
  • 100G Raw Cashews
  • 200ML Coconut Milk
  • 2 Large Potatoes 
  • 3 Medium Carrots
  • 1/2Tsp Paprika
  • 2 Tsp Wholegrain Mustard
  • Pinch Nutmeg
  • 2Tsp Cornflour (optional)

You will need two pots for this. Place your pasta in one of the pots and cover with water, leaving them to boil until aldente. 

Dice the potatoes and carrots and place them into a large pot with the cashews, covering them with water and leaving them to boil over a medium heat until tender.

Once the potatoes and carrots are soft, drain all your vegetables and nuts and pass them over to a food processor with a spoonful or two of the water you used to boil them in.

Blend all the ingredients in the food processor, and add the paprika, mustard and nutmeg. Blend all your ingredients together a final time. If you find the mixture too runny slowly add in some cornflour and mixing it in sufficiently bit by bit until you have a consistency you are happy with.

Drain your pasta and transfer into an oven dish. Cover with the sauce you prepared and place in the oven for 10 minutes at 200C until golden on top.