Super Creamy Vital Veggie Vegan Mac n Cheez

June 6, 2019 (3 weeks ago)

Is there anything better than a super creamy mac n cheese? How about a mac n cheese that’s not only free from dairy, gluten-free AND loaded with nutrient-dense superfoods, fruits, and veggies that you can’t taste?

The super creamy vital veggie vegan mac n cheez (try saying that 5 times fast) combines this delicious soul-food favourite with the goodness of Nutra Organics Vital Veggie Power to create a junk-free meal the whole family will love.

Approximately serves 3 adults.

 

Tip: Double the recipe so you have extra for lunch the next day.

 

Ingredients

1/2 small pumpkin (2-3 cups diced)

1 cup of raw cashews. (We used The Wholefood Pantry cashews)

2 cloves garlic, sliced

2 Tbsp Vital Veggie Power

3 Tbsp The Wholefood Pantry Nutritional Savoury Yeast.

1 Tsp Himalayan Salt

250g dried pasta. (We used gluten-free rice/quinoa penne pasta)

1/2 cup of pumpkin cooking water

 

Method

  • Soak the cashews in hot water for 2 hours.
  • Peel + cut pumpkin into chunks
  • Bring 2 pots of water to the boil. One pot to cook the pumpkin until tender (approx 10 minutes). Reserve 1/2 cup of the pumpkin water. In the other pot cook the pasta in salted water until tender. (Most rice/quinoa pasta takes about 12- 15 minutes) Once cooked, drain and set aside.
  • While the pumpkin and pasta are cooking, slice garlic cloves and fry gently in a pan until softened.
  • Drain the soaked cashews and place in a high-speed blender and blitz until broken down to small pieces.
  • Add the pumpkin, reserved pumpkin water, savoury yeast flakes, salt, vital veggie power and garlic to the blender and blitz until the sauce becomes creamy and velvety smooth.
  • Pour sauce over the pasta and stir through.
  • Garnish with fresh herbs of your choice.
  • Serve immediately with a fresh side salad.

Enjoy!

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