MAC'n'CHEESE - May 2021 - Katharina

Ingredients:

• 500 gr pasta 
• 4 potatoes 
• 2 carrots 
• 2 onions 
• 2-3 tbsp. cashew butter 
• 3-5 tbsp. nutritional yeast
• 1-2 tbsp. vinegar
• salt and water​

Instructions:     

1. Peel and dice the potatoes and carrots. Peel and quarter the onions.
2. Add the vegetables to a pot of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are soft. Remove the boiled vegetables and save the cooking water.
3. Add the cashew butter, boiled vegetables, vinegar, salt, nutritional yeast and some of the reserved cooking water to a blender. Blend until smooth. (Add as much cooking water as necessary).
4. Cook the pasta and pour the sauce over the it.

Tip: Back the Mac’n’Cheese. For this, the pasta and sauce is placed in a baking dish. Mix a few tbsp. breadcrumbs with melted vegan butter or oil. Place the breadcrumbs evenly over the top of the pasta. Bake for 20 minutes at 200 °C until the topping is golden brown and crispy.