RECIPES
Vegan mac & cheese
The sauce is Curry and Mushroom cashew spread, potato and carrot. It comes out creamy without a drop of dairy.
- Method
- 25 min
- servings
- 2
Ingredients
- 100 g Vívet Curry and Mushroom cashew spread
- 200 g wholewheat pasta
- 1 potato, peeled, chopped, boiled or steamed
- 2 carrot slices, peeled, boiled or steamed
- 1/2 cup water
- 2 tbsp nutritional yeast
- A pinch of black pepper
- Sea salt to taste
Method
- Blend everything except the pasta until you have a smooth, creamy sauce.
- Move the sauce to a pan, heat it and thicken it slightly if needed.
- Boil salted water and cook the pasta.
- Drain the pasta and finish it in the sauce. Serve right away.
