Vegan mac and cheese
Prep 20 minutes Cooking time 20 minutes
1 box of pasta of choice
2 tbs olive oil
1 small chopped onion
4 cloves of minced garlic
2 cups green vegetables of choice. e.g.. asparagus, broccoli, beans, peas, zucchini.
2 tsp dried parsley
1 cup pumpkin puree
1 cup (150g) cashews soaked in water then rinsed and drained (soak for 4-6 hrs)
1/2 cup vegetable stock
1/2 cup canned full fat coconut milk
1/4 cup nutritional yeast
1 tbs lemon juice
salt and pepper to taste
Boil your pasta on the stove top according to its direction whilst you prepare your sauce and veggie mix.
Blend rinsed cashews in a food processor with the other ‘cheese’ ingredients until smooth and set aside.
Heat the olive oil in a medium fry pan. Cook the onion for 3 minutes or until tender. Add the garlic and cook for an additional minute.
Add your green veggies and simmer on a low heat until they are cooked.
Heat your cheese sauce in a saucepan on a low heat.
In a large bowl combine cooked pasta, veggie mix and your sauce. Serve in bowls. Top with dried parsley and extra cheese sauce. Yummmmmmm :)
* I love to make a batch of this cheese to keep in my fridge. I use it to dip veggie sticks in or pour over cooked vegetables for a quick snack or meal.