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vegan mac and cheese



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Cook Time: 40 minutes

Total: 40 minutes

Servings: 5

Cost: $10.53 /serving


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Step 1

Fill a large saucepan with water. Add the salt and bring to a boil.

Step 2

Add the pasta and cook until al-dente, stirring occasionally.

Step 3

Once cooked, drain the pasta and drizzle with a little oil to stop it form sticking together. Set aside.

Step 4

Soak the cashews in just boiled water for a minimum of 2 hours. The longer you soak, the smoother the mac and cheese will be.

Step 5

Fill a small saucepan with boiling water and place over medium heat. Add the carrots and boil for around 20 minutes or until soft and well cooked. Drain and discard the water. Place the carrots in the cup of a high speed blender.

Step 6

To the cup, add the remaining sauce ingredients.

Step 7

Drain the soaked cashews and give them a rinse under the tap. Add to the cup along with the other ingredients. Blend on high speed until very smooth.

Step 8

Transfer the sauce to a medium saucepan and place over a medium/low heat. Stirring or whisking constantly, heat the sauce until it begins to bubble and becomes thick and glossy. If the sauce becomes lumpy, don't worry, just blitz it with a stick blender.

Step 9

Stir the sauce through the cooked pasta and serve. I like to serve mine with a sprinkle of chipotle chilli powder or smoked paprika.

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