It’s probably one of the most popular pasta dishes – macaroni cheese!
I decided to veganise this dish and serve to my 3 years old son for fun😋.
The sauce is not something I created from scratch – I adopted from a few different recipes. I’ve just played with ingredients quantity to achieve the best flavour.
So today I bring you my adopted recipe for macaroni cheese, what has become one of my favourite pasta dish.
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Serves 3-4
INGREDIENTS :
2,5 cups brown pasta (I used brown, because I eat only brown pasta, but feel free to use your favourite one)
1 cup peeled/diced yellow potatoes
1/2 cup peeled/diced carrot
1/3 cup diced onion
1/2 cup cashews
1/4 cup coconut milk
1/2-3/4 cup water (I used liquid from pot of boiled vegetables)
1 tablespoon lemon juice
2 tablespoons nutritional yeast flakes
1 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Cayenne pepper (optional)
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PREPARATION :
1. Cook your macaroni/pasta according to package instructions, drain and set aside.
2. Boil some water in a small pot. Add potatoes, carrot and onion to the boiling water and cook for about 15 minutes or until vegetables are soft.
3. When veggies are soft, place them in the high speed blender with the rest ingredients, including cooked water. Blend until smooth.
4. Pour sauce over macaroni/pasta, sprinkle with some cayenne pepper and serve immediately.
Enjoy!
