Healthy Baked Mac no' Cheese.
While there are so many Vegan Mac n' Cheese recipes out there, very few use only wholesome ingredients. This recipe however, is simply a mix of potatoes, carrots, spices and the all important nutritional yeast for that remarkably authentic ‘cheesy’ flavour. You can enjoy this baked or not, but either way this vegetable packed cheesy sauce, chewy macaroni pasta and crisp nutty cheese crumble will take you to comfort food heaven, whilst nourishing your body with delicious, good-for-you whole plant foods.
Serves: 4 | Total Cooking Time: 50 minutes (30 mins if not baking)
Ingredients
250g carrots, chopped
150g onion, sliced
250g white baby potatoes, quartered
1/2 yellow bell pepper
60g soaked, raw unsalted cashews
1 tbsp brown miso paste
2 tsp mustard seeds
2 tsp dried oregano
2 tsp apple cider vinegar
1 tsp salt
20-40g nutritional yeast
2 garlic cloves, peeled
300g macaroni pasta (I use brown rice elbow pasta, which is also gluten free)
Handful of homemade bread crumbs or store brought
Optional - homemade parmesan:
2 handfuls of raw, unsalted cashew nuts
1 heaped tbsp nutritional yeast
Instructions
Pre-heat the oven to 190ºC, fan. Place the cashews in a small bowl or cup and soak in boiling water.
Start by boiling some water in a sauce pan on medium heat, then place the carrots, onion, yellow bell pepper and potatoes into the water and boil for 15 minutes, or until soft.
While waiting, place the peeled garlic cloves into the oven to roast for 5 or so minutes, until brown and fragrant.
Once the veggies are boiled, scoop them out of the pan and into a blender, leaving behind the water (need this for later). Add in the soaked cashews, miso paste, mustard seeds, oregano, vinegar, salt, nutritional yeast and roasted garlic cloves, and keep blitzing until lovely and smooth. Add a few splashes of the reserved veggie water to the blender as you go, to help it along, whilst returning all the vitamin and minerals left behind in the water from the cooked veggies!
With whatever veggie water you have left, place it back on the cooker and re-boil, this time adding in your pasta (and some extra fresh water if need). Cook according to the packet instructions.
Once the pasta is cooked, pour in your cheese sauce and mix thoroughly. Then, pour the Mac and cheese mixture into a deep baking dish and coat the top with freshly blended, or store-brought breadcrumbs, or even the homemade parmesan. (To make your own breadcrumbs simply blend up some bread in a blender with the pulse setting until the bread becomes a fine crumble. To make the parmesan, simply do the same but with the cashews and nutritional yeast!)
Place in the oven for 25 minutes, or until the breadcrumb/parmesan layer is golden and crispy. Dig in and Enjoy!
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
