Vegan mac and cheese

Step 1/4

• 100 g potatoes
• 30 g carrots
• ½ onion
• salt

• cutting board
• peeler
• knife
• pot
• sieve

Peel and dice potatoes, carrots, and onion. Add them to a pot of cold water, season with salt, then bring to a boil. Reduce heat to medium and let simmer for approx. 15 - 20 min., or until the potatoes are fork-tender. Before draining, reserve 100 ml (0.5 cup) of the cooking water and set aside.

Step 2/4

• 40 g cashews
• 10 g macadamia nuts
• 1 cloves garlic
• ½ tsp starch
• ¼ tsp smoked paprika powder
• 2 tbsp nutritional yeast
• ⅛ tsp ground turmeric
• ½ tsp sugar
• ¾ tsp salt
• 1 tbsp lemon juice
• ½ tbsp mustard
• ½ tbsp olive oil
• 100 ml almond milk

• food processor

Add drained cooked vegetables, soaked cashews and macadamia nuts, garlic, starch, smoked paprika, nutritional yeast, ground turmeric, sugar, salt, lemon juice, mustard, olive oil, almond milk, and reserved cooking water to a food processor. Blend until smooth.

Step 3/4

• 175 g pasta
• 100 g peas (frozen)
• salt

• pot
• sieve

Cook pasta in a pot of boiling salted water according to package instructions. Approx. 2 min. before the end of the cooking time, add frozen peas to the pot. Drain both in a sieve.

Step 4/4

Add the cheesy saucy to the empty pot where the pasta was cooking in and heat for approx. 1 - 2 min. over medium-low heat. Add drained pasta and peas to the sauce, and toss to coat. Enjoy!

Enjoy your meal!