Vegan mac and cheese

Vegan mac and cheese. Chopped, Peeled and grated, Nutritional yeast flakes.

Cookie and Kate

15 + 25 min · 4

Ingredients

• 120 g Chopped
• 80 g Peeled and grated
• 20 g Nutritional yeast flakes
• 225 g Uncooked fusilli
• 107 g Cut into small bites
• 100 g Cashews, unroasted
• 10 g Olive oil
• 5 g Mustard
• 2 g Pepper
• 20 g Vinegar, unspecified
• 3 g Table salt
• 240 g Water

Preparation

1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
2. Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
3. Add the grated potato, mustard, salt and pepper. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
5. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
6. Taste the sauce and add salt if needed. For a sharper flavour, add the remaining teaspoon of vinegar, then blend again.
7. Pour the sauce over the pasta, stir well and serve immediately. Store leftovers covered in the refrigerator for 3–4 days. Reheat gently, adding a little water if needed to loosen the sauce.