Watch Ellen whip up her super easy, super tasty vegan mac and cheese. No cheese, cream, dairy or eggs involved. When it comes to vegan Thermomix recipes… there’s no better resource than us :)
Serves 5
+ dairy free
+ vegan
+ vegetarian
+ gluten free (option)
Ingredients
500g macaroni shell pasta
1 brown onion, peeled and halved
3 garlic cloves, peeled
30g macadamia oil
150g raw cashews
350g vegetable stock
2.5 tbsp cornflour
1 tsp cumin seeds, ground
1/2 tsp chili flakes (optional)
5 tbsp nutritional yeast flakes
½ tsp salt
80g frozen corn
80g frozen peas
Method
- Cook pasta according to packet instructions on stove.
- Meanwhile, place garlic and onion in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
- Add oil, sauté for 5 minutes, 100°C, speed 1.
- Add cashews, stock, cornflour, cumin, chilli, yeast flakes and salt, blend for 40 seconds, speed 9, or until smooth.
- Add frozen vegetables, mix for 10 seconds, reverse speed 3.
- Cook for 8 minutes, 90°C, reverse speed 3.
- Place pasta in a large bowl, pour over cheesy cashew sauce from TM bowl and fold through.
Enjoy vegan cheesy heaven!
Variation: Use gluten free pasta to make this recipe gluten free.
