Mac and No Cheese

Mac and No Cheese

Posted 2018-02-02 by Maddy Butlerfollow
While this sauce doesn't quite replicate the taste of a traditional cheese sauce, it is still really delicious and creamy. The corn adds a sweetness to it, although you could try other vegetables (peas, broccoli, asparagus) or leave it out completely.



Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients
500g macaroni pasta
2 large corn cobs
1 tbsp olive oil
1 brown onion, chopped
3 garlic cloves, chopped
1 large carrot, finely chopped
1 cup cashews
2 tsp Dijon mustard - to make vegan, use a vegan mustard instead
4 tbsp apple cider vinegar
1 cup water
1/2 cup nutritional yeast
Salt and pepper

Method
  • Bring a large pot of water to the boil and cook the macaroni until al dente. Drain, and return to the pot or a large serving bowl.
  • Bring another large pot of water to boil. Add the corn and chopped carrot and cook for 10 minutes. Drain and leave to the side.
  • Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and cook until translucent, for 5-10 minutes. Add the garlic and cashews and allow to heat through, stirring often, for about 5-10 minutes.
  • Spoon the onion, garlic and cashews into a blender. Add the mustard, nutritional yeast, carrot, apple cider vinegar and water. Blend until smooth. Season with salt and pepper.

  • The sauce should be quite thick and creamy. If its not blending well, add more water.


  • Pour the sauce over the pasta and mix well.
  • Cut the corn kernels off the cobs and add to the pasta. Mix, breaking up the corn into individual pieces.



  • Serve immediately and enjoy!



  • Categories
    #pasta
    #dinner
    #vegetarian
    #macaroni
    #corn
    #healthy
    #easy
    #vegan


    %recipeyum
    229199 - 2023-07-17 10:50:22

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
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