Macaroni Cheese {oil free}

Wednesday, October 11, 2017

There are few savoury meals that are quite as cosy and comforting as the carb-fest that is macaroni cheese. Of course, the meal is traditionally filled with all things non-vegan and, being so heavy on the cheese, doesn't exactly leave you feeling energised. Luckily, I've put together a cheesy vegan sauce that's the perfect accompaniment to my favourite meal, a huge bowl of pasta! This Mac and cheese looks and, more importantly, tastes like the real deal but, based on whole foods rather than refined fats this comforting meal won't leave you feeling stodgy and bloated.

For mac and cheese to serve 4 you will need:
- 4 servings dried macaroni
- 1 large white potato
- 1 large carrot
- 1 medium white onion
-  1 clove of garlic
- 200ml unsweetened almond milk
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 4 tablespoons nutritional yeast
- the juice of half a lime
- 1 pinch sea salt
- black pepper to taste

Start by peeling and roughly chopping your potato and carrot, then place in a pot with boiling water and simmer for 10 minutes, until soft. While the vegetables cook, dice your onion and crush your garlic clove. Add the onion and garlic to a pan along with a splash of water and sauté until soft and golden brown.

Drain the carrots and potatoes and add to a blender along with the onion, garlic and almond milk, then blend until smooth.

Now add your pasta to a pot, cover with boiling water and cook according to the packet's instructions.  Whilst the pasta cooks, add your blended sauce to a pan and simmer over a low heat. As the sauce heats, add your nutritional yeast, lime juice, paprika, turmeric, black pepper and a generous pinch of salt, stir well and simmer until the pasta is fully cooked.

Once cooked, drain the pasta then add to the sauce. Stir well to ensure all of the pasta is coated, then you're ready to dig in to some cheesy, carby goodness.

I like to serve my mac and cheese with a sprinkle of smoked paprika, a crack of black pepper and a side of crusty bread, because if there's one thing this meal needs, it's more carbs, right?!

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  1. I am slowly but surely transitioning from being vegetarian to vegan but trying to cut out my cheese intake is quite the struggle. Can't wait to try this recipe out as a good ole carby mac n cheese is one of my absolute faves! Thank you!

    Natasha | @ofthesaintsUK

    1. That's amazing! But I know the struggle, cheese was the last thing I gave up in my transition to veganism, but once you've given it up, before long you'll have forgotten why you liked it so much, so it really does get easier! Tesco and Sainsbury's have some really nice vegan cheeses that can help make the transition easier, but delicious carby meals like this definitely help too!