The minute I saw these rice and corn macaroni noodles, I wanted to make a vegan mac n cheese. The combination of butternut and cashews makes it silk and creamy, while nutritional yeast adds a cheesy element. I like making hemp seed “parmesan” and sprinkling it on the top before serving, but you can leave that bit out.
Made from rice flour, these macaroni noodles are delicate so take care not to overcook them. They also do not reheat well – they tend to mush together so serve immediately once it’s ready. If you do need to reheat, I’d suggest spooning into ramekins or a baking dish and heating in an oven where you don’t have to mix it again.
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Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.