A former version of this recipe was one of the first recipes I played around with that convinced me that vegan food could be easy, comforting, indulgent and creamy! This fits the FEAST bill for me in every way. It is family friendly, fast, achievable and accessible. It is also so easily attainable, a little sexy and tasty!!!
This is one we usually save for a Sunday night, when it is the end of the weekend and we are feeling super lazy. The kids and I love pasta, we could quite happily eat it every night, but then I would be as big as a house. I finally think I have perfected this dish and the kids said it was the best yet!
This recipe uses one of my favourite ingredients, Nutritional Yeast which is now a pantry staple. The recipe is super easy and a guaranteed kid pleaser. It is also perfect for a night in, when the kids aren’t home and you fancy a little bowl of self-love with a glass of good red.
Macaroni Cheese with Cashew Parmesan
½ cup raw cashew nuts
Smidge of salt
3 tablespoons Nutritional Yeast
Blitz ingredients in grinder attachment of blender or in your processor.
1 onion peeled and roughly chopped
1 medium to large potato, peeled and diced
1 carrot peeled and diced
1 cup raw cashews – soaked for at least 4 hours
1/3 cup almond milk
1/3 cup vegetable stock
4 tablespoons of nutritional yeast
500 grams of your favourite pasta
Bring a small saucepan of water to the boil and add onion, potato and carrot.
At same time bring a larger saucepan of water to the boil and add pasta.
Boil until vegetables are tender.
Drain and add all ingredients (apart from pasta) to blender.
Blitz until very smooth.
As soon as pasta is cooked, drain and add sauce to pasta.
Stir to combine and serve immediately.
Garnish with the cashew parmesan.