Extra Creamy Vegan Mac and Cheese
Ingredients
- 1 small carrot, roughly chopped
- 300g short pasta
- 400ml plant milk
- 2 tbsp white miso
- 1 tbsp nutritional yeast flakes
- 1 tbsp tapioca starch
- 60g coconut oil, melted and cooled a little
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp mustard powder
Vegan cheese topping
- 20g raw unsalted cashews, soaked in boiling water for at least 1 hour
- 1 tsp apple cider vinegar
- 1/2 tsp agave syrup
- 1 1/2 tbsp nutritional yeast flakes
- 1 1/2 tbsp tapioca starch
- 40g coconut oil, melted and cooled a little
Preparation
Line two small ramekins with baking paper and put aside.
Put all the ingredients for the topping into the cup of a high-speed blender with 200ml water and 1 tsp salt.
Blend on the highest speed for at least a minute and make sure the cashews are completely smooth with no chunks or sandy grains.
Pour into a small saucepan and put over a medium low heat, whisking constantly.
The liquid will start to thicken quite quickly and keep whisking until it is very thick and stringy and resembles fondue or melted stringy cheese.
Remove from the heat and allow to cool for a few minutes.
Divide the mixture between the two ramekins and cover.
Put into the freezer until solid, around 2 hours.
Heat the oven to 200C/fan 180C/gas 6.
Bring a medium saucepan of water to the boil.
Add the carrot and cook for 15 minutes or until completely soft.
Remove the carrot with a slotted spoon, keep the water in the pan, and add to the cup of a high-speed blender.
Set aside.
Add the plant milk, white miso, nutritional yeast flakes, tapioca starch, coconut oil, salt, onion powder, and mustard powder to the blender with the carrot and blend until smooth
Use the boiling water to cook the short pasta according to package instructions until al dente
Drain the pasta and mix with the sauce
Transfer the mixture to a baking dish, grate or crumble the frozen cheese topping over it, and bake in the preheated oven for 15-20 minutes until bubbly and golden
