By using a combination of plant-based alternatives – including oat milk, cashews and nutritional yeast – we've created a complex sauce that mimics the traditional cheese sauce (without any dairy in sight!).
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
542
Ingredients
100 g cashews
250 ml vegetable stock
250 g maris piper potatoes, chopped
1 carrot, roughly chopped
375 ml oat milk
2 Tbsp. red miso
1 Tbsp. olive oil
1 onion, roughly chopped
2 garlic cloves, crushed
2 Tbsp. nutritional yeast
1 tsp. mustard powder
pinch cayenne pepper
juice of 1/2 lemon
500 g vegan macaroni
50 g breadcrumbs
handful of parsley, roughly chopped
Directions
Step 1Soak the cashews in the hot vegetable stock and leave to one side. Add the potatoes and carrot to a pan of boiling water and cook for 10min until soft. Pour in the cashews and vegetable stock to a blender along with the vegetable stock, oat milk and red miso. Add the drained potatoes and carrots and blend until completely smooth.
Step 2Whilst the potatoes cook, add the olive oil and onion to a frying pan and cook gently until beginning to soften, around 10min. Add in the garlic, cook for a further 2min and then add to blender. Add in the nutritional yeast, mustard powder and cayenne pepper. Blend then season to taste with salt, pepper and lemon juice. Pour into a saucepan. Preheat the grill to high.
Step 3Cook the macaroni according to packet instructions and drain well. Add the pasta to the saucepan of sauce and mix thoroughly. Tip into a baking dish and scatter over the breadcrumbs. Put under grill for 5min or until golden. Sprinkle over the parsley and serve.
Per serving:
Calories: 542
Protein: 18g
Fat: 13g
Sat fat: 2g
Carbs: 84g
Sugar: 8g
Fibre: 9g
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
