Veegan Mac & “Cheese”

To be truly honest, I have to say, I never heard of “Mac & Cheese” until I moved to England, just like I never heard of Marmite, which unlike Mac & Cheese, was a very traumatising experience. 

I remember in primary school Mac & Cheese was on the menu at least three times a week! 
I did grow to love it, even though such a dish in Italy is not exactly considered pasta! (Or a nutritious meal for that matter.) 
Here’s my vegan take on a childhood memory! 

What you need: 

4 carrots 

2 onions 

4 cloves of garlic 

2 white turnips 

1/2 a head of cauliflower 

100g of cashew nuts 

2 large tomatoes 

2 fresh chilli 

500g of macaroni pasta 

(This makes enough sauce for 500g of pasta, you can make less pasta and save the sauce (freeze it) for another time.) 

1. Cut the tomatoes and chilli in half, peel the garlic and place on a tray. Drizzle with olive oil and some balsamic vinegar. Bake for 15 minutes and 200c. 

2. Peel, cut and wash all the veggies. Place in a large pot and cover with water. (Boil until soft.) While the vegetables are cooking, you can make the macaroni pasta. 

3. Once the vegetables are soft place them into a food processor with 1 ladle of the liquid. Add the cashew nuts and the roasted garlic, blend until smooth. 

4. Pour on to cooked macaroni and mix together. 

5. Serve with the roasted tomatoes, chilli and some chopped parsley. 

Enjoy this childhood treat! 

Much love, Veeganista!x 

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