My daughter loves macaroni cheese so when I tested this vegan version on her I was sure she would realise it didn’t have cheese in it. I knew I’d hit the jackpot when she ate the lot and asked for seconds! This recipe was inspired by other bloggers, I played around with lots of versions before deciding this was the best. Believe it or not, it took me 2 months to perfect. Being a big cheese fan I wanted to get it just right.
Ingrediants – serves 4
200 grams macaroni
100 grams white potato, peeled and diced
Half a carrot, peeled and diced
Half a large white onion, peeled and diced
60 grams cashew nuts
1 tablespoon yeast flakes
Half a lemon
1-3 teaspoons English mustard according to taste
1 garlic clove
Soak the cashew nuts in freshly boiled water for an hour, covered.
When the cashew nuts have been soaked, put the onions, carrots and potato in a saucepan of boiling water and cook until the vegetables are soft enough to blend. This should take about 10 minutes or so depending on the size of the vegetables.
Cook 200 grams of macaroni as per instructions.
When the vegetables are ready, they should be soft enough to blend into a sauce. Drain them, retaining the cooking water and place them in a blender with the cashew nuts, 1 garlic clove, juice of half a lemon, 125ml of the cooking water, two thirds of a teaspoon of salt, yeast flakes and the mustard. Blend until they form a smooth sauce, it should not be grainy at all.
Mix with the macaroni. It is delicious just like this but you can also top with breadcrumbs and place under the grill. Hope you enjoy it as much as we do!