Vegan Mac and Cheese

Ingredients

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• Sauce:
• Macaroni Pasta Macaroni Pasta 200g 2 cups
• White Potatoes White Potatoes 1 1
• Carrot Carrot 1 1
• Yellow Onion Brown Onion 1/2 1/2
• Raw Cashew Nuts Raw Cashew Nuts 80g 2/3 cup
• Almond Milk Almond Milk 100ml 2/5 cup
• Water Water 200ml 4/5 cup
• Nutritional Yeast Nutritional Yeast 2 tbsp 2 tbsp
• Lemon Juice Lemon Juice 1 tbsp 1 tbsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Garlic Powder Garlic Powder 1/4 tsp 1/4 tsp
• Paprika Paprika 1/4 tsp 1/4 tsp
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Topping:
• Panko Breadcrumbs Panko Breadcrumbs 10g 1.5 tbsp
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Fresh Parsley Fresh Parsley 10g 1/3 cup

Instructions

1. 1.Heat the oil in a small saucepan, add the diced onion, peeled and diced, carrot and peeled and diced potato, and stir fry for 2-3 minutes.
2. 2.Add 250ml water, cover with the lid, turn the heat to medium and allow to simmer until the vegetables are tender, about 15 minutes.
3. 3.Meanwhile mix panko breadcrumbs, olive oil and 1/4 teaspoon salt in a small mixing bowl, set aside.
4. 4.Preheat the oven to 180 ?C.
5. 5.Remove the vegetable pan from the heat, add the rest of the sauce ingredients and blend with a hand blender until it is silky smooth and creamy, set aside.
6. 6.Boil the macaroni in salted water. For cooking time follow the instructions on the pasta packaging.
7. 7.Rinse the macaroni with ice-cold water and shake through a sieve to remove excess water, place in a large baking dish.
8. 8.Add the sauce to the macaroni and toss.
9. 9.Sprinkle the breadcrumb mix on top, bake for 15 minutes, or until the breadcrumbs are turning golden brown.
10. 10.Remove from the oven and garnish with finely chopped parsley to serve.

Nutritional Information

• Calories:
  926
• Fat:
  39g
• Sodium:
  10388mg
• Carbs:
  123g
• Sugar:
  9g
• Protein:
  29g