Ready in: 40 minutes
Prep time: 15 minutes
Cooking time: 25 minutes
Calories: 193kcal per 100g
Fat: 10g per 100g
Carbs: 15g per 100g
Protein: 7.8g per 100g
Proper mac and cheese, not the just-add-water junk made famous by a multinational conglomerate, is a delightfully indulgent treat. Warming and creamy, it is the ultimate comfort food for many (hands up all the carbs lovers out there!)
But with its creamy, cheesy goodness, you might think that this dish is off the cards for vegans.
You’d be wrong.
Check out the video, made with our friends over at Bosh.tv, to discover just how simple yet delicious easy vegan mac and cheese can be.
The team at allplants have worked tirelessly over the years to refine and perfect this vegan mac and cheese recipe. We’ve taken one of the all-time classics and veganised it, creating a plant-based and heart-warming dish that is so cheesy it could fool the French. Described by Michelin-Starred Chef, Karam Sethi as “amazing” and “genius“, you’ll honestly be wondering why you didn’t make it for yourself sooner.
The secret behind the success of this plant-powered comfort dish was perfecting the deliciously creamy sauce. Cashews and nutritional yeast come together with a host of other ingredients to give it the perfect taste and texture – blanketing the macaroni with its warming, velvety goodness.
And if you like your comfort foods on the healthy side, you’ll be happy to know that this vegan mac and cheese is high in iron, and a source of vitamins C and B12, calcium, fibre and protein, all thanks to its wholesome, plant-based ingredients.
No, if you’re craving mac and cheese and want it even simpler still – as in, just heat it up and dig in to the awesomeness that someone else has already prepared for you simple – then you might be tempted to head for that box of junk I mentioned at the start.
But there’s no need!
Skip the preservatives and dig into a wholesome, delicious and nutritious ready-made meal courtesy of allplants. We prepare, package and deliver this tasty cashew mac right to your home.
For the Cashew Cheese Sauce
- 2 tbsp dairy free butter
- 1/2 white onion
- 2.5 cups soy milk
- 1 cup plain flour
- 4 tbsp nutritional yeast
- Juice of 1 lemon
- 1/2 tbsp apple cider vinegar
- 1/3 cup aquafaba (1/2 tin chickpea juice)
- 2 tbsp dijon mustard
- Cashew milk (1 cup cashews & 1 cup water blended)
For the Mushrooms
- 2 cups chestnut mushrooms
- 2 tbsp maple syrup
- Pinch salt
- 2 tsp Liquid Smoke
For the Body and Garnish
- 2.5 cups kale
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Pinch salt
- Enough macaroni for 4 people
- Sunflower seeds
- Chop the mushrooms, spread them in a baking dish and drizzle with the liquid smoke, maple syrup, oil and salt, making sure each sliced ‘shroom is coated.
- Roast for 20 minutes at 200℃ (392℉).
- Place the kale and tomatoes in a dish, drizzle with oil and salt, and pour the balsamic vinegar over just the tomatoes.
- Roast for 8 minutes at 200℃ (392℉).
- In a pan, heat the dairy-free butter, onions and soy milk and bring to the boil.
- Remove the mixture from the heat and pour into a blender, along with the flour, nutritional yeast, lemon juice, aquafaba, cider vinegar, mustard and cashew milk.
- Blend until smooth.
- Pour the mix back into a pan and heat until it thickens slightly.
- Stir in the cooked macaroni and the roasted mushrooms, kale and tomatoes from earlier.
- Serve in bowls and garnish with toasted sunflower seeds.
Don’t Have Time to Cook?
We have good news for you!
If shopping, preparing and cooking this meal isn’t something you have the time (or the inclination) for, we’re here to help.
With just a few clicks, you can order this meal (and others) on the allplants website.