Friday, 28 July 2017

Vegan Macaroni Cheese.

Something I had been craving for the longest time since going vegan was a really decent Macaroni Cheese. I had tried a few different recipes when I first went vegan involving potatoes and carrots and things like that but they were never on the same level (and some plain tasted foul!). It wasn't until recently through simply playing around with another favourite recipe of mine that I found the perfect vegan Macaroni Cheese! My housemate is a cook who only gives honest feedback, and she absolutely adored this recipe, so I feel safe sharing it with you guys. Also, whilst my opinion may be biased, I am genuinely in love with this recipe and if cashews weren't so damn expensive I would make this every night. Enjoy!

Ingredients:

250 grams macaroni pasta shells
1 cup cashews
1 tsp onion powder
1 tsp garlic powder
Salt + pepper
1-2 tbsp nutritional yeast (the more the cheesier!)
1/2 cup soymilk (I used vitasoy's soy milky because it is the best!)
Handful of your favourite vegan cheese (not necessary though)
Sundried tomatoes

Method:

1. Cover the cashews with water and soak in the fridge overnight. Alternatively, boil in a saucepan for 15 mins.
2. Pop your macaroni shells on to boil and cook until al dente.
3. Drain cashews and place in blender. Add soy milk, onion powder, garlic powder, nutritional yeast and salt and pepper. Blend.
4. Drain macaroni and put into baking dish. Stir through the sauce, adding your vegan cheese of choice (or not, you don't need to!) and sundried tomatoes as you stir. Sprinkle with pepper.
5. Cook in the oven until the top starts to brown and the cheese starts to melt. You'll need to keep an eye on it because cooking time and temperature depends on the oven and the depth of the baking dish.

Serves 4.

 
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