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Vegan mac and “cheese”
Vegan mac and “cheese”

Before you jump to Vegan mac and “cheese” recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.

Eating healthy foods tends to make all the difference in how we feel. If we eat more healthy foods and less of the unhealthy ones we usually feel much better. A bit of pizza will not make you feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be challenging when it is snack time. Shopping for snacks can be a struggle because you have a great number of options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.

When searching for a convenient nutritious snack, make sure you remember about yogurt. The fact is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. You cannot beat yogurt any time it comes to a healthy snack though. It is a protein-rich source of healthy nutritional vitamins. Yogurt is often eaten to help maintain the digestive system considering that it is so easily digestible by many people. Yogurt combines beautifully with nuts along with seeds. It’s an excellent method to enjoy a flavorful snack without the need of too much sugar.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to vegan mac and “cheese” recipe. To cook vegan mac and “cheese” you need 9 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Vegan mac and “cheese”:
  1. Get 500 g macaroni pasta
  2. Prepare 1 small-medium butternut squash cut into chunks
  3. Use 1 cup cashews soaked in water for a few hours
  4. Take Marmite
  5. You need Dijon mustard
  6. Get Lemon
  7. Provide Nutmeg
  8. Use Smoked paprika
  9. Use Breadcrumbs
Steps to make Vegan mac and “cheese”:
  1. Cook the pasta according to pack instructions, drain and set aside
  2. Boil the butternut squash in a large pan of water for about 20 mins until soft
  3. Tip the butternut squash and cashews into a food processor and blitz until combined and smooth. You may want to add a little of the water the squash cooked in to loosen it a bit
  4. Add a teaspoon each of marmite, mustard, lemon juice and a sprinkling of smoked paprika and nutmeg and some salt and pepper.
  5. Blitz it again then taste it and decide if you need to add any of the ingredients to adjust the flavour.
  6. Pour the sauce into the Macaroni and mix well
  7. Transfer the Mac and “cheese” to an ovenproof dish and sprinkle on the breadcrumbs
  8. Bake in the oven at 180c for about 30 mins until the breadcrumbs are golden and crispy

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