Vegan Mac'N'Cheese

It's here! My favourite vegan mac'n'cheese recipe. And my first proper savoury dish on my blog. It took me a while but that's because I have such a sweet tooth and tend to make savoury food for dinner and eat left-overs for lunch which means that I can't take good photographs of the food itself. The light is better during the day so I hardly get any shots from my savoury dishes which will change now that it's getting brighter here in Scotland!



Disclaimer: Before you read on and wonder why the hell I call this pasta dish 'mac'n'cheese' when there's no proper macaroni involved, I'd love to say at this point that I could not find macaroni in bulk and therefore opted for the more sustainable option. I encourage you to use macaroni if you can but to be honest, I find that any pasta that you like will do, except maybe spaghetti?


Mac'n'cheese was never something I'd make for myself as a non-vegan. I used to eat it at home because my mum loves mac'n'cheese (and made the best ones back in the day when veganism wasn't a topic in our household). And now that I'm vegan I eat mac'n'cheese (nearly) every week. And you'll see why. Check out these badass healthy ingredients and you will end up doing the same. It's such a simple and versatile meal too!

I would say mac'n'cheese is the best way of getting your needed B12 supply as long as you make sure you use nutritional yeast for it that's fortified with B12. Vegans and non-vegans alike need to make sure they get enough B12, and as long as you take your B12 pills as a vegan and eat enough B12 fortified foods like nutritional yeast, also called nooch (lol what a word), yogurt and milks that are fortified, you should be fine. Taking pills sounds unnatural, but did you know that the animals that people eat are supplemented with B12? Yes, that sounds equally unnatural, especially when you only get the digested form of it. Better taking it in its purest form then! Make sure you have the recommended daily dosis of B12 too. I get the Veg1 vitamin that you take daily and that also contains other vitamins for vegans. Fun fact: only last week I did a blood test and when I got the results, I couldn't believe my eyes. I got more B12 than need in my body, how incredible. Or maybe not so incredible if you know that I take my vitamins each day, and eat my fortified foods (especially nooch). So you might think I sound more trustworthy now with all my B12 talk ;-)




Creamiest Vegan Mac'N'Cheese

This mac'n'cheese is perfect for vegans and non-vegans alike. Get that B12 with this totally indulging comfort food. Much healthier than 'real' cheese sauces, and I swear you're gonna make this every week once you start - without regrets of course!





Course: Lunch, dinner

Servings: 4 people

Cuisine: Vegan

Does it keep? 2-3 days

Prep Time: 30-40 minutes








Ingredients

450g pasta (macaroni or any other type)


For sauce:

650g potatoes

150g carrots

4-5 garlic cloves, chopped

4-5 Tbsp nutritional yeast

salt and pepper to taste

water

1-2 Tbsp dill or tarragon


Optional:

50g cashews, ideally but not necessary: soaked in water

1/4 tsp turmeric

50g cheese (I go with Violife because that cheese melts really well), grated

80ml single cream (I use Oatly cream)


Optional toppings:

avocado

seeds


Method

1. Peel potatoes and carrots and chop them in small pieces. Boil water in a small pan and once boiling, put your potato and carrot pieces. Add a pinch of salt and let them cook for 5-10 minutes, depending on the size of the pieces. Check with a fork when they're ready. They should be soft.

2. Meanwhile, boil water in a bigger pot for your pasta. Add a pinch of salt before bringing the water to a boil and wait until it's boiling. When your potatoes and carrots are finished, put your pasta in the big pot.

3. Now, add your potatoes and carrots as well as some of the water that they were in to your blender (you can also use a hand blender). Add all the other ingredients, and make sure you add your optional ingredients too at this point (cashews, turmeric, cream and cheese if you want to add them), and blend it all up. I do this in 3 steps because my blender is quite small.

4. Regularly check whether your pasta is ready. Once it is, drain and put it back in the big pot. Now add your finished sauce, and heat it all up if needed. 5. Now it's ready to be served. You can add avocado and / or seeds as a topping.





This recipe is so amazing because it is so flexible. You don't need to use exactly the amount of potatoes or carrots that's in my recipe. I made the recipe already with only potatoes, or the exact amount of potatoes as carrots, and I've even made it with pumpkin which is beyond DELICIOUS. You can add cheese for more cheesiness, or even better Oatly cream! It makes the sauce so cheesy, I still dream of it. And equally, if you don't want to buy those items because they're wrapped in plastic and more expensive, leave them out. That's what I have been doing lately! The recipe is delicious whatever you do.



Anyway, let me know how you find my mac'n'cheese and send me pics of your creations on Instagram.


Much love, Viki xx



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