Macaroni Cheese Vegan Style

Macaroni Cheese Vegan Style

The kids love this it’s probably their favourite meal. The sauce is lovely & tasty & incredibly cheesy, with no cheese or vegan cheese substitute! I am trying my first post from my iphone so I am unsure how this will look…

Ingredients for Macaroni Cheese Vegan Style

Cheese Flavoured Sauce

  • 150 g Cashew Nuts
  • 200 g Butternut Squash
  • 4 tsp Crushed Garlic
  • 2 tsp Rice Vinegar
  • 1 tsp Paprika
  • 2 tbsp Miso Paste
  • 3 tbsp Nutritional Yeast Flakes
  • 1 tsp Dijon Mustard
  • 1 tsp Liquid Smoke
  • Soya Milk

Macaroni Cheese Bake

  • 200 g Macaroni
  • 2 tbsp Olive Oil
  • Optional vegetables – I used Runner Beans, Leeks & Pepper
  • Breadcrumbs

Creating Macaroni Cheese Vegan Style

  1. Wash hands
  2. Soak the 150g Cashew Nuts in freshly boiled water for at least an hour.
  3. Peel & dice the Butternut Squash. 200g is usually just under half.
  4. Drain the soaked Cashew Nuts and put into a pan with the diced Butternut Squash, 4 tsp Crushed Garlic & 2 tsp Rice Vinegar.
  5. Cover with water & simmer until the squash is soft, roughly 30 mins.
  6. When soft drain the ingredients.
  7. Gently warm 500ml Soy Milk with 1 tsp Liquid Smoke (do not let this get hot)
  8. In a blender add the drained ingredients along with 1 tsp Paprika, 2 tbsp Miso Paste, 3 tbsp Nutritional Yeast Flakes, 1 tsp Dijon Mustard & half of the warmed Soy Milk.
  9. Blend for 1-2 minutes
  10. Then add the rest of the Soy Milk & blend for a further 1-2 minutes.
  11. Pour mixture into a large bowl/jug & season to taste with Salt & Pepper.
  12. Cook 200g Macaroni.
  13. When drained add 2 tbsp Olive Oil.
  14. Add the cooked Macaroni to the Vegan Cheese Sauce & add any vegetables. Give it all a good stir & pour into a suitable dish to bake.
  15. Sprinkle over breadcrumbs & place in the oven on Gas 5 for 30 minutes or until the breadcrumbs are browned.

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