För recept på svenska, klicka här: Vegansk mac and cheese
Here’s a recipe that will (hopefully) blow your minds. Not just because it’s so darn delicious, but also because the traditional cheese has been replaced by a sauce made of potatoes, butternut squash and nutritional yeast (among other things). How is it even possible that you can make something this yummy with such simple ingredients?! We’ve shared before that we’re not big fans of vegan substitutes in general (soy mince excluded) and vegan cheese in particular, so the fact that this actually worked and turned out so scrumptious is almost too good to be true. But it’s not. Vegan mac and cheese, you guys. And not one bit complicated or time consuming either. Just go make it. Good luck!
Total Time: 30 min
100 ml sunflower seeds
300 g potatoes, peeled and cubed (300 ml)
300 g butternut squash, peeled and cubed (300 ml)
3 cloves of garlic, minced
2 tbsp apple cider vinegar
5 tbsp nutritional yeast
1 1/2 tsp salt
100 ml olive oil
150 ml hot water
500 g macaroni (1100 ml)
- Soak the sunflower seeds in water (just enough to cover) for an hour. This step is not necessary but will result in a smoother sauce.
- Boil the potatoes and butternut squash for approximately 15 minutes or until soft.
- Meanwhile, cook the macaroni according the package instructions and set aside.
- Drain the sunflower seeds and mix together with the cooked potatoes and butternut squash, garlic, apple cider vinegar, nutritional yeast, salt, olive oil and water and blend until smooth.
- Pour the sauce over the cooked macaroni and stir to coat. Serve immediately.
Tip: To make this a complete meal, stir in steamed broccoli, chopped kale, green peas, or any other vegetables of your liking. You can also add in cooked chickpeas or beans for a protein boost.
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– Sophia & Michael