There are a lot of vegan mac n’ cheese recipes, but this is my favourite way to make it. I’ve never had the non-vegan kind so have no idea if this tastes anything like it, but it’s delicious, creamy, cheesy, tastes like it’s so bad for you but is actually really healthy! It has loads of iron, protein and healthy fat. The nutritional yeast gives a cheesy flavour and also B vitamins. I heat the sauce gently to try to avoid destroying the vitamins, but you could add the nutritional yeast afterwards if you don’t want to heat it at all. This is a really quick and easy recipe. My toddler loves it and it’s an easy way to get him to eat nuts. It’s also really good for after a workout or if you’re just really hungry! It’s great served a green salad or kale chips.
Macaroni or other pasta (gluten free optional)
1 cup of cashews
1 cup of water
1/4 cup of nutritional yeast
1 clove of garlic
Dash of turmeric
Dash of smoked paprika
1 teaspoon sea salt
Cook the macaroni according to packet instructions. Then drain and rinse.
Blend all the other ingredients until smooth.
Mix the sauce with the cooked pasta, return to a pot and heat gently while stirring.
Sprinkle with extra paprika or smoked paprika as a garnish and for extra yumminess.