I have made a few different versions of Vegan Mac & Cheese before. I have even shared them on the blog but I shared my simple “kid friendly” version on Instagram Stories a couple of weeks ago and I had so many request for the recipe.
This is a great little family friendly recipe. It makes a huge batch and you can get a couple of night’s dinners out of it or put some away in the freezer for another night. My baby can feed this to herself as it is finger food friendly and my toddler who (much to my frustration) loves cheese enjoys this dish. My husband’s reaction to trying it was “tastes like mac & cheese”. My work here is done friends! Give this a go and let me know if it was a hit at your house too.
For anyone who is gluten sensitive you can obviously make this with a rice or pulse pasta and it doesn’t have to be macaroni. This would work well with penne and many other styles of pasta also. For the adults I recommend serving this with a huge file of sautéed garlic greens.
Veggie Mac & ‘Cheese’
You will need:
2 cloves garlic
1 teaspoon extra virgin olive oil
1/4 Jap (Kent) pumpkin
2 medium carrots
2 medium potatoes
650ml veggie stock
1/2 cup roasted cashews (unsalted)
1/3 cup savoury yeast flakes
Dice and onion and garlic and sauté with the oil in a large saucepan for 5 minutes over a medium heat.
Peel and cube the vegetables and add them to the pot with the onions and garlic.
Add the veggie stock and cashews and allow to simmer for 30 minutes or until the veggies are tender.
Add the yeast flakes and puree until smooth.
Cook the macaroni as per the packet instruction until al dente.
Drain the macaroni and pour into a large baking dish.
Pour over the veggie sauce and mix well.
Bake in the oven at 180degC for 20 minutes.