Mac & Cheese

A plant-based Mac and cheese deliciousness depends on the flavour of its sauce. I used the usual plant sauce ingredients and added a bit of nutritional yeast making the sauce tastier. The flavour of the plant-based Mac and cheese admittedly tastes very different to the ‘real’ cheese sauces of traditional Mac and cheese, but it’s a tasty plant alternative.

There are two ways to make this plant-based Mac and cheese: the Mac and cheese like below and a green Mac and cheese made with added spinach.

Health benefits:

·       Cashews contain heart-healthy properties that may occur by reducing blood pressure and cholesterol levels. In one study, cashews reduced blood pressure and raised “good” cholesterol levels. Some vitamins and minerals in nuts, such as potassium, vitamins E and B-6, and folic acid, also help to fight heart disease.

MAC & CHEESE

PB,V, DF, GF

approx. 60-100g penne or chickpea penne per person

225g /1½ cups raw cashews

1 lemon, juiced

1 tsp sea salt

15g /¼ cup nutritional yeast

1 garlic clove

190ml /¾ cup water

handful of spinach

Soak the cashews in hot water for 20 minutes. Cook the pasta according to the packet’s directions. Drain the cashews and add to the blender with lemon juice, salt, nutritional yeast, garlic clove and water, and blend until smooth and creamy. When cooked, drain the penne, stir in the creamy sauce and serve with grated macadamia nuts.

Alternative – green Mac and cheese, add a handful of spinach to the sauce before blending.