Being vegan doesn't mean you need to miss out on all that cheesy goodness, and we've got you covered with this dish. We make this cheese sauce on a regular basis because it's so damn tasty and easy. Not to mention it's guilt free and made from potatoes, carrots and pumpkin! You can add it straight through your pasta but we recommend baking it as brings out the best of the flavours.
Serves: 6
Cooking/prep time: 1 hour
Ingredients:
2 potatoes
2 carrots
1/4 of a butternut pumpkin
1 packet of macaroni or rigatoni pasta
1/2 cup soy milk
3 tbsp Nuttelex (or dairy free butter)
1/4 cup blanched or flaked almonds
1/3 cup nutritional yeast flakes
2 tsp garlic powder
1/2 tsp sweet paprika
1/2 tsp turmeric
Salt to taste
Method:
Start by peeling the potatoes, carrots and pumpkin. Chop them all in half so they cook more evenly, then boil for 20 min or until soft (you may need to remove pumpkin earlier as it cooks faster). Drain and set aside to cool.
Cook pasta in a pot of boiling water til al dente (you don't want to cook it for too long as it will continue cooking in the oven).
Drain the pasta and pour into a baking dish. Pre- heat the oven to 220 degrees celcius.
To make the cheese sauce, you will need a Nutribullet blender or high speed food processor. We had to make the sauce in two batches as we have a Nutribullet and it did not fit all the ingredients. In this case, add half of the ingredients at a time and blend till combined. Make sure to taste the sauce and add more salt if needed.
Pour half of the sauce in the baking dish and mix through the pasta, then pour the rest on the top to cover the pasta (you may have some left over sauce).
Bake in the oven for 15 minutes or until the top looks dry and golden.
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