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Dinner · American
Vegan mac and cheese
A potato-and-cashew sauce that goes genuinely stretchy and clings to every piece of pasta.
35 min Serves 4Contains: nuts, gluten
Method
- 1
Boil the pasta and reserve a cup of the cooking water.
- 2
Blend the boiled potato and carrot with cashews, nutritional yeast, lemon, mustard and spices until glossy.
- 3
Loosen the sauce with pasta water until it pours easily.
- 4
Fold through the pasta over low heat until everything is coated.
- 5
Serve as is, or bake with breadcrumbs for 15 minutes at 200C.
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