Vegan Mac and Cheese
Mac and Cheese is the definitive comfort dish so to me it was incredibly important to create a version that hits all the right spots. This version is my all-time favourite. A regular home-made Mac & Cheese recipe contains about 520 calories, 23g of protein, 15g saturated fat and an astronomical 78mg cholesterol. This recipe? 355 calories, 23g protein, 1.8g saturated fat, and ZERO cholesterol.
Ingredients
- 500 g whole grain or lentil macaroni elbows
- 1 cup raw cashews soaked in boiled water for 30 minutes, water discarded
- 1 onion peeled and quartered
- 2 carrots peeled and quartered
- 3 garlic cloves peeled
- 3/4 cup water
- 3 Tbsp lemon juice
- 1 1/2 tsp sea salt
- 1/4 cup nutritional yeast
- 1/4 tsp Dijon mustard
- 1/4 tsp turmeric
- 1/2 tsp miso paste any kind
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions.
- While the pasta is cooking, fill a medium sized pot with water and bring to a boil. When water is boiling, add the onion, carrots and garlic and reduce heat to simmer until carrots are fork tender. Drain.
- Add all the vegetables to a high-speed blender with cashews, lemon juice, water, sea salt, nutritional yeast, mustard, turmeric, and miso paste. Blend until very smooth, adding more water if the sauce is too thick.
- Once the pasta is tender, drain and rinse it then return the pasta to the pot and stir through the cheese sauce. Season to taste and serve immediately.
Nutrition
Calories: 355kcalCarbohydrates: 47gProtein: 23gFat: 10.2gSaturated Fat: 1.8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 851mgPotassium: 799mgFiber: 8.7gSugar: 6.5gVitamin A: 3423IUVitamin C: 9.8mgCalcium: 55mgIron: 5mg
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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