Here's an amazing mac n cheese recipe by @jessicaanneh. Wholesome, hearty, plant-based and incredibly delicious without all the unhealthy ingredients.
Dried Pasta, 450 g
Potatoes, 2 cups (peeled and chopped)
Carrots, 2 (peeled and chopped)
Extra Virgin Olive Oil, 1/3 cup
Unsweetened Almond Milk, 1/2 cup
Nutritional Yeast, 8 tbsp
Lemon Juice, 1 tbsp
Salt, 1 tsp
Garlic Powder, 1/2 tsp
Onion Powder, 1/2 tsp
Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
In the meanwhile, cook the pasta according to package directions. Drain and set aside.
Place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth.
Mix the cooked pasta and the vegan cheese in the pot and if they’re both hot, serve immediately. Sprinkle some cayenne pepper on top for that extra heat.
Jessica is passionate in everything plantbased and loves being outdoors in nature and travelling the world to taste all kinds of food. She leads and promotes a plant-based lifestyle and loves working with like-minded people.
For more nourishing and plant-based recipes, check out our cookbook ‘Vegan Bowls’. We have carefully selected some of our favourite healthy recipes for every meal of the day – refreshing breakfast bowls, tasty snacks, wholesome vegan dinners, and guilt-free desserts that you can prepare in your own kitchen!
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