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.
Vegan Mac n Cheese
Ingredients
- 1 package Orgran Rice and Corn Macaroni
- 1 small butternut , peeled and cubed (yields approx. 2 cups mash)
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 tsp paprika
- olive oil
- 1/2 C raw cashews soaked for 4-6 hours
- 3/4 C water
- 1/3 C Nutritional Yeast
- salt and pepper to taste
Hemp Seed Parmesan
- 1/2 C hemp seeds
- 1/4 C Nutritional Yeast
- 2 tbsp olive oil
- Salt to taste
Instructions
- . Preheat the oven to 200°C and line a baking tray with foil. Place cubed butternut, onions and garlic on tray, drizzle with olive oil and bake for 40-45 minutes, until the butternut is fully cooked and the onions and garlic softened.
- Add water, nutritional yeast and cashews to a high speed blender. Add in the cooked butternut, onion and garlic and blend until completely smooth. Adjust seasoning as needed. Set aside.
- Make the macaroni according to the package instructions
- If you’re making the hemp seed parmesan, combine all ingredients into a blender and blend until you get a crumbly mixture.
- When the macaroni is cooked, drain. Pour back into the pot and add the butternut cheese sauce. Mix to combine. Serve in bowls or ramekins with a sprinkling of hemp seed “parmesan”
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