
Mac and cheese
Vegan Mac and cheese Recipe
Ingredients
For the cheese sauce
- 2 potatoes peeled
- 1 carrot peeled
- 1 onion peeled
- 4 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp SapoTerra garlic oil
For the filling
- 1 package of macaroni pasta
- 1 carrot diced
- 1 onion diced
- 100g peas
- 2 tbsp SapoTerra rosemary oil
Optional - 150g bread crumbs, 2 tbsp SapoTerra oregano oil, 1 tsp chicken spices
Method
- Boil the peeled potatoes, carrot and onion until very tender
- Drain and add the nutritional yeast, salt and pepper and blend until smooth
- Boil your macaroni with a pinch of salt
- Fry the diced carrot and onion in the rosemary oil.
- When the onions are translucent add the peas and fry until defrosted.
- Add the cheese sauce you made earlier and the macaroni to your vegetable mix and mix well.
- Either serve straight away OR add to a casserole dish and top with breadcrumbs (mixed with 1 tsp chicken spices and 2 tbsp oregano oil) and bake for 15 minutes at 185oC
Vegan Recipes
by Eliah Batchelor