Best Vegan Mac ‘n’ No Cheese
- 170g raw cashew nuts, soaked overnight
- 200g cubed carrots
- 700g cubed potatoes
- 90ml olive oil
- 40g nutritional yeast
- 1 lemon, juice only
- 4 chopped garlic cloves
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 400g vegan macaroni pasta
- 3 tbsp panko breadcrumbs
- Preheat the oven to 180C. Steam the potatoes and carrots for 5 mins to soften completely, then add to a food processor with the drained cashews, 60ml and some seasoning and blitz. Add the remaining ingredients - except the pasta, breadcrumbs and remaining oil - and blitz again until smooth. Add a splash of water to loosen a little, then set aside.
- Cook the pasta in boiling salted water until al dente. Stir through the sauce, transfer everything to an oven dish and scatter with the breadcrumbs and drizzle with oil. Bake for 25 mins or until piping hot and crispy on top, then serve with green salad or anything else you fancy.
20 mins
6 serving