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Dairy-free mac 'n' cheese
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Prep Time:
360 minutes
Cook Time:
30 minutes
Total Time:
390 minutes
Indulge in a creamy and cheesy twist on classic mac 'n' cheese that's vegan and gluten-free.
Ingredients:
  • 250.00 ml raw cashew nuts
  • 18.40 gm canola oil
  • 1 small brown onion, finely chopped
  • 1 small carrot, cut into 1cm pieces
  • 1 celery stalk, cut into 1cm pieces
  • 100g potato
  • 2 garlic cloves, crushed
  • 48.00 gm gluten-free white miso paste
  • 62.50 ml gluten-free nutritional yeast seasoning (see note)
  • 325.00 gm soy milk
  • 340g packet gluten-free elbow pasta
  • 2 tsp roughly chopped fresh thyme leaves
  • 1/2 tsp finely grated lemon rind
  • 2.40 gm sea salt flakes
Instructions:
  • Place the cashews in a bowl and cover them with cold water. Let them soak overnight to soften.
  • In a medium saucepan over medium heat, heat oil. Add onion, carrot, celery, and potato. Cook for 10 minutes until onion is tender. Stir in garlic for 1 minute. Mix in miso paste and 3/4 cup cold water. Bring to a simmer, then reduce heat to low. Simmer partially covered for 10 minutes until vegetables are very tender. Remove from heat and let stand for 5 minutes.
  • 1. Drain the cashews, then combine them with the vegetable mixture in a food processor or blender. Add yeast and milk and blend until almost smooth, scraping down the sides as needed.
  • Cook the pasta according to the package instructions, then drain and return it to the pan.
  • In a small bowl, mix together thyme, lemon rind, and salt. Add the cashew mixture to the pasta, season generously with salt and pepper. Stir until fully combined. Sprinkle with the thyme salt and serve.

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