Vegan Mac & Cheese

Meat free Mondays (and cold Sydney winter nights) call for a healthy version of this classic comfort meal. Everyone has their own version of vegan Mac & Cheese but this is what I use for both adults and kids.

Its delicious, and I cannot tell you how exciting it is to watch your sauce pour all over the cooked macaroni just like the original version....except its much healthier and guilt free.

It so simple to make and a perfect way to add vegetables into your meal be it lunch or dinner. I love serving ours with a fresh salad and some paprika on top.

Here's the recipe I use....

1/2 cup cashews soaked for half hour

2 peeled potatoes

1 peeled carrot

1/4 onion

Salt/pepper to taste

Seasoning: I use 1 teaspoon of dried onion flakes, and you can also use paprika, smoked paprika, onion powder, garlic powder or nutritional yeast.

1/2 packet cooked macaroni pasta

Either 1.5 cups of stock or your simmered veggie water

1. Chop all potatoes and carrot into small chunks. Simmer for 10 mins or until soft. The time will differ depending on the size of your chunks.

2. Add onion. Simmer for 3 mins or until soft.

3. Scoop out veggies and place in blender. Save the water if you want to use it as the stock!

4. Add soaked cashews to blender.

5. Add 1.5 cup of the simmered veggie water (or stock), your choice of seasoning (this is where I add my dried onion flakes, and sometimes paprika), and salt and/or pepper to taste.

6. Pour over cooked macaroni pasta and stir.

Serve in a big dish for a family shared meal, or in bowls with a fresh salad.

Enjoy,

Melissa x