Plant Based Mac ‘n’ Cheese

In the mood for some ooey-gooey pasta goodness? Then you’ve come to the right spot. My new plant based Mac ‘N’ Cheese recipe is the perfect accompaniment for a cosy night in. Feel free to make the sauce ahead of time and simply reheat with your freshly cooked pasta when ready to eat.

Time under 30 mins | Serves 4 | Gluten free, Egg free, Dairy Free

Ingredients

• 500g butternut pumpkin

• 1 onion, diced

• 2 garlic cloves

• 1 tsp olive oil

• 80g unsalted raw cashews, soaked overnight

• 3tbsp nutritional yeast

• 130ml plant milk

• 40ml lemon juice

• 1tsp wholegrain mustard

• ¼tsp ground nutmeg

• ½tsp sea salt

• 1/8th tsp black pepper (or a few cracks)

• 400g macaroni pasta (gluten free if needed)

Method

• Remove the skin from the pumpkin and chop into small pieces, approx. 2cm x 2cm. Place a saucepan filled with water over medium heat and bring to boil. Place a lidded steamer basket on top and steam the pumpkin for 15 minutes, or until soft.

• Meanwhile, dice the onion and garlic and place in a small saucepan over medium heat with the olive oil. Sauté for 3-5 minutes, or until soft and translucent.

• Start cooking your pasta according to the instructions on the packet.

• For the sauce, place the drained soaked cashews, steamed pumpkin, cooked onion and garlic, nutritional yeast, milk, lemon, mustard, nutmeg, salt and pepper to a high-speed blender. Blend until silky and smooth.

• Once the pasta is cooked, drain and tip back into the saucepan, along with the pumpkin sauce. Heat on low for 2-3 minutes to warm the sauce. Serve in bowls with a garnish of black pepper.

Notes:

• Feel free to garnish with fresh sage leaves or chilli for extra flavour!

• If you forgot to soak your cashews overnight, just soak them in boiling water for 1-2 hours.