Vegan Mac & Cheese

This post is a little bonus recipe made together with my friends over at Froothie Finland

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Autumn is the time of comfort foods. Soups, stews and other hearty meals. Another one that I can't get enough of this year is mac and cheese. This classic is loved by most people, but usually it's not that good for you. Of course life is about balance, but I do think we can enjoy healthy foods that taste as good as those not so good ones.

Who wants mac and cheese made out of wholefoods and without any dairy? Did I hear a yes? 

All you need is a bunch simple ingredients and a powerful blender. I used my Optimum G2.1 Platinum Series Blender that I can't prise enough. I've written a full post about it here and I wanted to remind you all that I still have a discount code for 20 euros off your own blender. Simply follow the link here and give the code IDA-OPTIMUM-20 at the checkout. 

 

Vegan Mac & Cheese

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1 cup cashews (soaked overnight)

0.5 medium sweet potato

3 tbsp nutritional yeast

crack of pepper

1 tsp turmeric powder

1 tbsp apple cider vinegar

+

frozen peas

pasta shells


  1. Start by pealing the sweet potato and chopping into small cubes. Then boil until soft.
  2. Add cashews, boiled sweet potato, nutritional yeast, apple cider vinegar and spices into a blender.
  3. Also add a small dash of water. 
  4. Blend on high speed until you get a smooth texture without any lumps.
  5. Boil pasta and frozen peas.
  6. Ones the pasta is cooked drain the water and pour the pasta back into the pot.
  7. Now pour in the cheesy sauce and toss it through well. You can do this over the stove to heat up the sauce a little bit. 
  8. Now the dish is ready to serve. Enjoy!
 
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