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
100g
cashews
250ml
vegetable stock
250g
maris piper potatoes, chopped
1
carrot, roughly chopped
375ml
oat milk
2Tbsp.
red miso
1Tbsp.
olive oil
1
onion, roughly chopped
2
garlic cloves, crushed
2Tbsp.
nutritional yeast
1tsp.
mustard powder
pinch cayenne pepper
juice of ½ lemon
500g
vegan macaroni
50g
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 🥬 🥦
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
