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Angela Tracy
2 min read

Healthy Vegan Mac and 'Cheese'


Healthy Mac and Cheese! You probably didn't think there was such a thing, did you ?

Well there is - it's shockingly easy to make AND hits the spot in the same way as the old classic.

This version of the classic comfort food is also vegan, whole-foods based, and full of minerals, healthy fats, and fibre. I was never a huge mac and cheese person as a kid because the packet version always made us feel sick after, but this version absolutely does not.


In case you're wondering, the 'cheesy' flavour from this mac and cheese recipe comes from the nutritional yeast (so I'd recommend not leaving it out !).


Nourish Insight: Also known as 'nooch', nutritional yeast flakes are a great source of protein, b vitamins, minerals and antioxidants. It has the added benefit of containing yeast derived beta glucan fibre, which has been shown to improve immune function and boost our anti-tumour immunity by activating immune cells.

I love filling my diet with a balanced variety of healthy, fresh plant based foods, and this recipe ticks all the boxes. It's perfect for a family dinner, or for preparing a big batch in advance and using it as a quick heat up meal throughout the week (if it lasts !)



Ready in 30 minutes | Yields 5 servings


YOU WILL NEED:

  • 1 500g packet of macaroni pasta*.

  • 2 large potatoes

  • 1 large carrot

  • 1/2 cup raw cashews

  • 1/2 cup soy milk**

  • 1/4 cup nutritional yeast

  • 1 garlic clove***

  • 1tbs smoked paprika

  • 1tsp ground cumin

  • 1 tbs mixed herbs

  • Salt and pepper, to taste


METHOD:

  1. Cook the macaroni pasta as instructed per packet.

  2. Boil the potatoes and carrots until soft.

  3. Place the remaining sauce ingredients into a blender, adding the cooked carrots and potatoes when ready. Blend all ingredients until a smooth, adding more soy milk if needed.

  4. Stir the sauce through the cooked pasta, adding salt and pepper to taste if needed, and it's ready to serve.



NOTES AND VARIATIONS

  • *Any pasta of your choice will work perfectly in this recipe.

  • **Soy milk can be replaced with any other non-dairy milk, or water. Almond milk works perfectly, or try coconut milk to switch up the flavour.

  • ***If you have the time, pre-roasted garlic works amazing in this recipe! Otherwise a raw garlic clove or garlic powder both work great as well.

  • Storage: Store in an air tight container in the fridge for up to 3 days



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