~ Easy Vegan Mac n Cheeze ~
Would you say this a chowder or a super creamy pasta dish? Either way, it was ruddy delicious 💚
🍃 1/2 cup cashews
🍃 1 cup veggie stock
🍃 1/4 jar of red peppers
🍃 3 tbsp nutritional yeast
🍃 220g pasta
🍃 2 tbsp vegan butter
🍃 1/2 onion finely chopped
🍃 1 Tbsp flour
🍃 1 tsp mustard
🍃 3 cup veggie stock
🍃 Broccoli florets finely chopped
🍃 1 large carrot peeled & finely chopped
🍃 1/2 tin of sweetcorn
🍃 100ml non dairy milk (I used soy)
🍃 Salt & pepper
•Soak the cashews in boiling water for 15 minutes
•Meanwhile, add the butter to a pan and add the chopped onion, cook for 5/10 minutes.
•Add the flour to the pan and give it a good stir.
•Add in the mustard and once combined, add the vegetable stock, broccoli, sweetcorn and carrot.
•Bring to a simmer and cook for 20 minutes.
•Blend all the sauce ingredients together, I used ninjakitchenuk blender.
•Cook pasta according to packets instructions
•Once the 20 minutes is up, add to the pan the non dairy milk and the cashew cream (I also added a little pasta water)
•Give it a good stir and enjoy!