In case you aren’t familiar with God’s greatest gift to man, it’s mac & cheese. In fact, you’ve probably heard your non-vegan mates carry on about it, usually when they’re about twelve Furphys deep and scrolling through UberEATS at a speed of seven venues a second. And chances are, if you’ve been swearing off animal products for a while now, you may never have even tried it all. Well, now you can.
We’ve whipped up a vegan-friendly mac & cheese recipe that’ll have your non-vegan friends swearing off animal products before you can say ‘soy milk’. Here’s how to make it.
- 300g of vegan dried pasta (like quinoa macaroni)
- 1 cup of finely diced potatoes
- 1/4 cup of finely diced carrots
- 1/3 cup of chopped onion
- 3/4 cup of water
- 1/2 cup of raw unsalted cashews
- 1/4 cup of coconut milk
- 2 tbsp of nutritional yeast flakes
- 1 tbsp lemon juice
- 1 tsp of salt
- 1/4 tsp of garlic powder
- 1 pinch of cayenne pepper (optional)
- 1 pinch of paprika
- Pop to the shops to grab your ingredients, and remember to take your own reusable bags or you’ll be stuffing cashews in your bra if you live anywhere other than New South Wales.
- When you get home, cook your pasta according to instructions on the packet (we’re not being lazy, we’re just not sure what pasta you bought—ease off). Then drain it and set it aside.
- Third things third, bring several cups of water to the boil in a small pot on the stoke and add diced spuds, carrots, and onion, cooking for about 10 minutes, or until vegetables are tender and soft enough to blend.
- When veggies are soft enough (but not too mushy), spoon them into a blender and add 3/4 cup of water (straight from the pot you just boiled your veggies in is perfect) to your blender, along with your remaining ingredients (including those raw cashews).
- Blend everything until smooth before then pouring it over your cooked pasta, preferably in the fanciest dish you own because obviously it needs to look as fancy as it tastes.
- Take a few cheeky pics and then eat it immediately. Bone apple tea.
Check out all of our other amazing recipes here.
Image credit: Griffin Simm