I have probably given out this recipe to at least five people this past week already. In addition, many of you on Instagram have requested it! I’m not surprised – it is such a winner on many levels! It is:

  • comforting
  • satisfying
  • delicious
  • easy to make
  • and nutrient-dense!

What else could you ask for?

The secret to making this recipe a complete meal is using my absolute favourite pasta: red lentil penne. My favourite brand one is this one.
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This delicious sauce is made from cashews – can you believe it?

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Mmmmm so creamy.

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Adding roasted veg is essential for a well balanced meal. Mushrooms, asparagus and peppers would go well too!

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Vegan Mac & Cheese

  • Servings: 4
  • Difficulty: Easy
  • Print

A creamy, satisfying and healthy vegan comfort meal.

Ingredients

  • 2-3 cups of chopped veggies of your choice (I picked broccoli and cauliflower)
  • Avocado oil
  • 1 cup raw cashews, soaked for 2 hours
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 tsp ground nutmeg
  • 2 cups lentil pasta

Directions

  1. Preheat oven to 400 F. Toss chopped veggies with avocado oil. Add to a lined baking sheet with parchment paper. Roast for 30 minutes, tossing halfway through.
  2. Fill a large saucepan with water and bring to a boil. Add lentil pasta and reduce heat. Cook until pasta is tender.
  3. Drain the cashews and discard the soaking water. In a high-speed blender combine the cashews, 2 cups of water, nutritional yeast, salt, lemon juice, vinegar, and nutmeg. Blend until smooth. **for a thicker sauce, try heating it up in a saucepan for 10 minutes on low heat. Stirring often.
  4. When pasta is done cooking, toss with veggies and sauce. Enjoy!

4 comments

  1. I tired this last night and the flavours were good but the sauce came out nothing like in the photo! It was basically soup, not sure where I went wrong.

    1. Hi Jess – it may be helpful to heat up the sauce in a saucepan for a few minutes to thicken it up. Thank you for trying it!

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