Vegan Mac and Cheese

To serve one

• 1½c macaroni
• [optional] vegetables, e.g.
  • 1 head broccoli, cut into florets, OR
  • 200g mushrooms, cut into bite-sized pieces, OR
  • 1-2 green and/or red capsicum, cut into bite-sized pieces

Base

• 1c carrot, peeled
• 1-2 potatoes, peeled and halved (2~4c coarsely chopped)
• 1 medium onion, peeled and halved (~2c coarsely chopped)
• ½c cashews (soaked for a few hours, if not using a pressure cooker)
  • For this recipe I recommend using broken cashews, which may be cheaper than ones which are whole
• 1 large clove garlic/2 medium cloves garlic

Spices

• 1t salt (or to taste)
• 1½-2T nutritional yeast
  • Available on Amazon or in larger supermarkets (e.g. YESS)
• ⅛t turmeric powder
• [optional] 1t red chilli powder (or to taste)

1. In a pot or pressure cooker, add carrot, potatoes, onion, cashews, and garlic. Cover with water and add 1t salt. Boil until softened (around 1 whistle + 5 minutes simmer if pressure cooking). Wait until cooled.
2. Use a slotted spoon or sieve to transfer the boiled vegetables to a blender. Add the spices and blend until smooth. Use the leftover stock to adjust the consistency. Add salt if necessary.
   • Do not add all the stock into the mixer - it's difficult to reduce this sauce later.
3. Heat a pot of water and add a teaspoon of salt. When it comes to a boil, add the macaroni.
4. Steam or stir-fry the vegetables.
   • To steam vegetables, I cover the pot of water for the macaroni with a colander, place the vegetables in it, and cover the colander with a lid.
5. Place sauce on low heat, stirring frequently and scraping the bottom to prevent sticking. It should thicken in consistency and turn a darker yellow.
6. Mix macaroni, sauce, and vegetables in a serving bowl. Serve hot.