Vegan Mac & Cheese
15 ingredients
7 steps
Ingredients
- 6 tablespoons olive oil
- 1 large white onion, peeled and sliced
- 3/4 cup cubed peeled potato
- 1 cup cashews
- 1 1/2 cups water
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 3 tablespoons nutritional yeast
- 1 tablespoon soy sauce or 1 tablespoon miso
- 1 teaspoon mustard
- 2 teaspoons apple cider vinegar or 2 teaspoons lemon juice
- salt
- black pepper
- 1/4 cup breadcrumbs
- 14 ounces dried macaroni noodles
Directions
-
1Heat 4 tbsp of the olive oil in a large pot over a medium-low heat. Add the onion to the pot and saute until it starts to brown slightly - about 10 minutes. Add the potato, cashews, water, smoked paprika, garlic granules, nutritional yeast, soy sauce/miso, and mustard to the pot.
-
2Bring to the boil and turn down to simmer - leave for 15 minutes so that the potatoes and cashews can soften.
-
3Pour the contents of the pot into the jug of a high-speed blender along with the apple cider vinegar and blitz until completely smooth, adding more water if needed to get the right sauce texture. Taste and season with salt and black pepper.
-
4Cook the pasta in a large pot of well-salted boiling water according to the package directions. Drain and return the pasta to the pot. Pour the sauce in and stir together - taste again and add more salt and pepper if needed. Tip into an oven-proof serving dish.
-
5Preheat your oven grill to the highest setting.
-
6Toss the breadcrumbs with the remaining 2 tbsp of olive oil and a pinch of salt. Sprinkle the breadcrumbs over the pasta. Place the pasta under the grill in the oven and let it crisp up the breadcrumbs - this will only take a couple of minutes so watch it carefully.
-
7Serve immediately.
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