Vegan Mac and Cheese
This pasta recipe with a cheesy, creamy sauce and a crunchy, golden top is a comfort food made from ingredients you probably already have in the pantry.
Equipment
- Large Saucepan
- Medium Saucepan
- Baking Dish
- KitchenAid® K400 Blender (or high speed blender)
Ingredients
Vegan Mac and Cheese
- 250 g Macaroni
- 350 g Pumpkin peeled and chopped
- 3 tbsp Nutritional Yeast
- 3 tbsp Soy Milk
- 1 tsp Black Pepper
- ½ tsp Sea Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 tsp Olive Oil
- 3 tbsp Cashew Nuts
- 100 g Cauliflower
- 100 g Broccoli
Cheese Topping
- ⅓ cup Cashews
- ⅓ cup Nutritional Yeast
- ½ tsp Salt Flakes
Instructions
- Preheat oven to 160°C.
- Make the cheese topping by combining cashews, nutritional yeast and salt flakes in a high speed blender and pulsing to a fine crumble. Set aside.
- Bring a pot of water to the boil and cook macaroni. Set aside once cooked.
- Peel and de-seed pumpkin. Chop into pieces and boil until fork-tender.
- Add pumpkin, nutritional yeast, soy milk, black pepper, sea salt, onion powder, garlic powder and cashews to high speed blender. Blend until smooth. Add additional milk if required to loosen consistency of sauce. Set aside.
- Refill saucepan and bring to the boil. Add cauliflower and cook for 3 minutes then add broccoli and cook for a further 2 minutes.
- Put cooked vegetables on base of baking tin, add pasta then pumpkin pasta sauce. Mix well then sprinkle cheese topping liberally over the top.
- Bake in oven for about 20 minutes or until top is crispy.
Notes
If reheating left-overs, pop in a skillet or pan and add some extra milk to loosen the sauce. Pasta tends to absorb sauces when stored and can become a little dry. Adding additional milk when reheating will restore the sauce to a creamy texture.
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