Mac and Cheese (Dairy-free)
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Instructions
  1. Place the cashews in a small bowl and cover with filtered water to soak.
  2. Peel the potato and the carrots, slice in half and place it in a medium sized pot. Cover the potato and the carrots with water, add some salt (about a teaspoon) and cook until tender. About 20 minutes. Do not discard the cooking water.
  3. In another pot, add your macaroni and cook according to the packet’s instructions. For me, the potato-carrots and macaroni cooked side by side. Once tender, rinse the pasta and set it aside.
  4. Rinse the soaked cashews well and add it to a blender or a food processor together with the cooked potato and carrots, nutritional yeast, and all the seasoning ingredients. In addition, add half a cup of the cooking water and add this to the mix as well. Blend until smooth.
  5. Drizzle a large pan with 2 tablespoons of olive oil, add the pasta and pour the cheese-looking-smelling sauce over it. If needed, add more of the cooking water to your desired consistency. Allow the heat to work through the pasta gently as your fold the sauce through all the macaroni.
  6. Serve and top with your choice of garnish. I like to add fine cashews (that Parmesan-feel), fresh coriander and crushed chilli flakes
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