Miso Mac’n’Cheese Vegan
A deliciously hearty dish to cheer you up this gloomy Monday morning!
Mac’n’cheese is an absolute classic and now so many great vegan alternatives exist also. There’s something so satisfying about changing up a classic which is exactly what I did here with the Miso addition too! I absolutely love the underlying tones of creamy cashew whenever I want a vegan cheese alternative and this recipe incorporates just that. You also don’t have to worry about soaking them to soften them up- just ensure you blend really really well and have the sauce simmering away for a good 10-15 minutes once it’s all combined. This recipe makes 2 which is convenient for so many ways, especially if you like making your lunch to take to work/ Uni the next day (which Is exactly what I did the first time I made it). It also features my favourite Vegan brown rice pasta brand of all, Rizopia, but you already know that by this point.
Give this simple yet delicious twist on a classic favourite a go and let me know what you think!
Ingredients (Serves 2):
-150g Rizopia Pasta
-300ml Almond milk
-30g Almond flour
-120g Cashews
-30g Miso Paste
-20g Nutritional yeast
-1 TBS Garlic powder
-1 TBS Mustard
-1 TSP Salt
-1 TSP Black Pepper
Method:
1.Boil your pasta, drain and pop to one side.
2.In a high-powered blender, add the remaining ingredients and blend for at least 5 minutes.
3.Stir the mixture through the pasta and place on a low heat for 10-15 minutes until it reduces slightly and thickens. Remove, season to taste and devour!
