EASY Vegan Mac N Cheese! - The Scran Line
This mac n cheese, dare I say it, is better than it’s dairy cousin! So cheesy, easy to make and an amazing make ahead of time weekday dinner option! Who said eating vegan means you have to miss out? Did I mention how packed full of flavour it is too? Roasted garlic and pumpkin with two types of cheese and warm notes of cinnamon and freshly grated nutmeg. Yum!
MORE RECIPES HERE:
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Mac ‘N’ Cheese
400g - 1 cup pumpkin puree (see notes)
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp arrowroot starch
500ml - 2 cups almond or rice milk
1 tsp salt
3 sage leaves, toasted (see notes)
6 tbsp nutritional yeast
125g - 1 cup vegan parmesan cheese (see notes)
1/2 tsp nutmeg, freshly grated
1/4 tsp cinnamon
1/4 tsp red pepper flakes (optional)
300g macaroni pasta (or anything similar)
Instructions:
Mac ‘N’ Cheese
If you’re making your own pumpkin puree, then see notes below. Use the same oven temperature (150°C / 300°F) to bake your garlic cloves for 8 minutes. Allow to cool completely before adding to the blender with the pumpkin.
Cook the pasta according to the packet instructions. Make sure you salt your water well! Once the pasta is cooked, drain and drizzle with a little olive oil.
To make the sauce add the pumpkin and garlic puree to a high-speed blender along with the arrowroot starch, almond/rice milk, salt, sage, nutritional yeast, vegan parmesan, freshly grated nutmeg, cinnamon and red pepper flakes. Blend on high until completely smooth.
Pour the sauce into a deep skillet and cook on medium heat until the sauce thickens. If you feel it needs to be thinner at any point, even after you’ve added the pasta, add a little bit of milk and mix until you get the consistency you like!
Add the pasta and stir to combine. Serve with more vegan cheese and some more chopped and toasted sage. You could even sprinkle some toasted pine nuts on top!
Notes
Storage
Pasta can be stored in an airtight container for up to three days.
Pumpkin Purée
If you’re making your own, then preheat your oven to 150°C / 300°F. Line a baking sheet with baking paper. Peel your pumpkin and cut out the middle with the seeds. Chop into rough chunks, about the same size to ensure even cooking time. Bake for 60 minutes and allow to cool. Add to a high-speed blender with the peeled, baked garlic or food processor with a little almond milk and blitz until completely smooth.
Vegan Parmesan Cheese
I bought the Bio brand one from Woolworths in Australia.
Toasted Sage
I simply added my roughly chopped sage to a skillet on medium high heat with a tsp of olive oil and toasted it until aromatic.
MORE RECIPES HERE:
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Mac ‘N’ Cheese
400g - 1 cup pumpkin puree (see notes)
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp arrowroot starch
500ml - 2 cups almond or rice milk
1 tsp salt
3 sage leaves, toasted (see notes)
6 tbsp nutritional yeast
125g - 1 cup vegan parmesan cheese (see notes)
1/2 tsp nutmeg, freshly grated
1/4 tsp cinnamon
1/4 tsp red pepper flakes (optional)
300g macaroni pasta (or anything similar)
Instructions:
Mac ‘N’ Cheese
If you’re making your own pumpkin puree, then see notes below. Use the same oven temperature (150°C / 300°F) to bake your garlic cloves for 8 minutes. Allow to cool completely before adding to the blender with the pumpkin.
Cook the pasta according to the packet instructions. Make sure you salt your water well! Once the pasta is cooked, drain and drizzle with a little olive oil.
To make the sauce add the pumpkin and garlic puree to a high-speed blender along with the arrowroot starch, almond/rice milk, salt, sage, nutritional yeast, vegan parmesan, freshly grated nutmeg, cinnamon and red pepper flakes. Blend on high until completely smooth.
Pour the sauce into a deep skillet and cook on medium heat until the sauce thickens. If you feel it needs to be thinner at any point, even after you’ve added the pasta, add a little bit of milk and mix until you get the consistency you like!
Add the pasta and stir to combine. Serve with more vegan cheese and some more chopped and toasted sage. You could even sprinkle some toasted pine nuts on top!
Notes
Storage
Pasta can be stored in an airtight container for up to three days.
Pumpkin Purée
If you’re making your own, then preheat your oven to 150°C / 300°F. Line a baking sheet with baking paper. Peel your pumpkin and cut out the middle with the seeds. Chop into rough chunks, about the same size to ensure even cooking time. Bake for 60 minutes and allow to cool. Add to a high-speed blender with the peeled, baked garlic or food processor with a little almond milk and blitz until completely smooth.
Vegan Parmesan Cheese
I bought the Bio brand one from Woolworths in Australia.
Toasted Sage
I simply added my roughly chopped sage to a skillet on medium high heat with a tsp of olive oil and toasted it until aromatic.
