Mac that broke up with cheese – nothing like a lousy joke as a post title, ey? To be honest, I have never tried the original mac and cheese but I can tell you already that this sauce below is not going to taste like dairy cheese. It is more a creamy alternative, or as put in the original recipe not-real-cheese-but-still-delicious-creamy-yellow-sauce-over-macaroni… I think that covers it pretty well!
Here is what you’ll need:
I added (+ carrot) in the end, it is in the original recipe but for once we did not have any at home (!!!)
- Circa 4 portions of Macaroni
- 2 dl (~2,5x depending on size) diced potatoes
- ½ dl diced carrot
- ½ a diced onion
- 1½ dl vegetable bouillon (use the water you cook your veggies in!)
- 1 dl cashews (unless you have a high speed blender – soak them before!!)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juiceFor seasoning:
- garlic powder
- paprika powder
- cayenne pepper
In two different pots, boil the macaroni according to instructions + the diced onion, potato and carrot for circa 10 minutes or until they are soft enough to be blended. Add the veggies to the blender, along with the vegetable water and the rest of your ingredients. Blend it all until smooth and then simply pour the sauce over your macaroni and serve immediately!
Please note! When mixing hot stuff – leave part of the lid open for air. I once bluntly mixed hot soup completely covered which ended in a few burn marks + a messy kitchen!
And there you have it! I topped mine off with extra spice + yeast flakes, and a little spinach of course. As for now – I have a great deal of washing up to do :’)