* 300g Macaroni * 250g raw cashews soaked for 24hours * 225g carrots cubed * 400g pealed cubed potato * 15 garlic cloves * 100g diced onion * 10 tbsp nutritional yeast * 11/2 tsp mustard powder * 1 1/4 cup plant milk add more liquid if you like a more runny sauce * 1/4 cup lemon juice * 225g optional vegan cheese to grate on top
Method
1. Boil the pasta in a pan,
2. Boil all the carrot, potato & garlic in a separate pan for 5 minutes then add the onion last for 5 more minutes, you want the onion a little crisp and the other veg squishy
3. Blend all the sauce ingredients well & mix into the pasta in a baking dish
4. Bake in the oven for 20 mins on 180’C
5. Optional – if adding the vegan cheese, add once the bake is fully heated and cook for only 2-3mins on 150’c to 180’c for it to melt
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Full recipe with tips here
[https://youtu.be/_epHAEZlqyw](https://youtu.be/_epHAEZlqywIngredients)
Ingredients
* 300g Macaroni
* 250g raw cashews soaked for 24hours
* 225g carrots cubed
* 400g pealed cubed potato
* 15 garlic cloves
* 100g diced onion
* 10 tbsp nutritional yeast
* 11/2 tsp mustard powder
* 1 1/4 cup plant milk add more liquid if you like a more runny sauce
* 1/4 cup lemon juice
* 225g optional vegan cheese to grate on top
Method
1. Boil the pasta in a pan,
2. Boil all the carrot, potato & garlic in a separate pan for 5 minutes then add the onion last for 5 more minutes, you want the onion a little crisp and the other veg squishy
3. Blend all the sauce ingredients well & mix into the pasta in a baking dish
4. Bake in the oven for 20 mins on 180’C
5. Optional – if adding the vegan cheese, add once the bake is fully heated and cook for only 2-3mins on 150’c to 180’c for it to melt
Enjoy, plenty of tips in the video linked above 🙂