Vegan Mac and Cheese

A Vegan Mac and Cheese that you don’t need to feel guilty about! This healthy mac and cheese contains hidden veggies but it is so creamy and delicious that you’d never know. And it’s ready in under 30 minutes from start to finish!

Recipe

Ingredients

• 1 cup potato 200g, peeled and chopped
• 1 cup cauliflower 100g, roughly chopped
• 1 cup butternut squash (butternut pumpkin) 200g, peeled and chopped
• 2 garlic cloves
• 2 tbsp shallot peeled and roughly chopped
• ½ cup cashews
• ¼ cup nuritional yeast
• 1 ½ tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp white miso
• 1 tbsp lemon juice
• 10 oz macaroni 300g
• salt and pepper to taste
• baby spinach or arugula (rocket) optional

Instructions

• Place the potato, cauliflower, butternut squash, garlic, shallot and cashews in a saucepan and cover with as much water as needed so that the vegetables are covered. Add a little salt to season and bring to a boil and cook for 10 minutes until fork tender. Do not drain.
• Place in a blender with 1 ½ cups of cooking water with the all the rest of the ingredients except the macaroni. Blend until smooth. Taste and adjust the seasoning as necessary.
  
• While the sauce is blending bring a saucepan of water to a boil. Once boiling, add the macaroni and cook according to packet directions. Drain, reserving ½ cup of the cooking water. 
• Toss the pasta with the sauce until well combined. Add some of the reserved pasta water if you’d like slightly looser sauce  Add your favourite greens (if using) and serve.

Nutrition