Mac & Cheese 

A healthier take on a classic comfort food. This recipe is dairy free, vegan and can be easily made gluten free by switching out the pasta and breadcrumbs for their gluten free alternatives. Thanks to Raquel (@auckwardveggie) Marianne’s daughter for the recipe. 

Ingredients

Sauce: 

1 & ½ cups of raw cashews 

1 veg stock cube 

3 TBsps of nutritional yeast 

Juice of 1 lemon 

1 cup of soy milk 

Salt & pepper

Extras: 

350g of pasta 

Pack of frozen mixed veg

¼ cup of bread crumbs 

1 tsp of paprika 

1 TBsp of nutritional yeast 

Method 

1. Cover cashew nuts and stock in boiling water, leave to soak for at least 10 minutes 
2. Place all sauce ingredients (including soaked cashews, water & stock) in a blender & blend together until a smooth paste has formed 
3. Cook pasta 
4. Heat up sauce in a large saucepan then combine with frozen veg & pasta.
5. Place mixture in oven dish, top with bread crumbs, nutritional yeast & paprika
6. Cook in oven for 30 minutes at 180 degrees

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