Healthier and tastier, this plant-based mac and cheese is a game changer. It is also very creamy and thick, the perfect sauce for any kind of mac and cheese!
Macaroni Pasta, 3 servings (uncooked)
Potatoes, 3 medium
Nutritional Yeast, 1 tbsp
Cashews, 1/4 cup (soaked, rinsed and drained)
Salt, 1/2 tsp
Pepper, to taste
Juice of 1/2 a Lemon
Soy Milk, 1/4 cup
Water, 1/4 cup (from steaming the vegetables)
Poke your veggies (and peel if not organic) and place in glass tupperware with bit of water and microwave 10 minutes OR steam on pot till tender. Don’t throw water away!
Cook pasta according to instructions, set aside.
Blend all sauce ingredients until smooth and thick.
Miz together your pasta and sauce in your favouritecoconut bowland enjoy!
Amelie is a vegan blogger and YouTuber from Tahiti but is now living in France. She calls her vegan transition a health, ethical and environmental awakening, and loves to share her heathy vegan lifestyle and passion for nutrition, fitness and helping others. Amelie is a travel enthusiast and loves anything active. Dance, surf, yoga, fitness, hiking, you name it!
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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