Vegan Spinach Mac and Cheese
Ingredients
- 250 g Rummo Zite No10 pasta
- 1 cup spinach roughly chopped
- 1 medium sweet potato peeled and diced
- 1 small carrot peeled and chopped
- 1 cup raw cashews
- 1 cup water
- 1 cup unflavored almond milk
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 4 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tsp sea salt
- 2 tsp lemon juice
- 1/2 cup dairy free cheese
- 1/4 cup crispy onion sprinkle
Preparation
Preheat oven to 180 C.
Bring a large pot of salted water to boil.
Cook the pasta according to package instructions until al dente. Drain and set aside.
Add the potatoes, carrots, cashews and 1 cup of water to a small pot. Cover and cook on med heat for about 10 minutes until soft enough to blend.
Heat the oil in a skillet over medium heat. Add the onion, garlic and a pinch of salt. Cook until tender and translucent, about 3 minutes.
Add the veg and water mix with the onion mix to a blender along with the milk, nutritional yeast, mustard, salt, and lemon juice. Blend until smooth.
Add the cooked pasta, spinach and sauce back into the large pot and toss to combine well.
Now add to a cast iron skillet. Sprinkle with dairy-free cheese and crispy onion sprinkle.
Bake for 10-15 mins until the cheese has melted.
Remove from the oven and top with some fresh parsley to serve.
Notes
As a substitute, use penne or rigatoni for the pasta.
