This sauce is quickly prepared and reminds me of the taste of young cheddar. It is kind of a basic vegan cheese sauce. If you like it more spicy you can get more flavour by adding more spices or a roasted pepper. Soon I will also show you my very own nacho cheese based on this recipe.
For 3 portions (1,00 euro each) you need:
- 300 g short macaroni
- 1 medium potato (with skin approx. 200 g)
- 1 medium carrot (with skin approx. 80 g)
- 1/2 onion
- 1 garlic clove
- 1/4 l water
- 1 tsp salt
- 50 g cashews (unsalted)
- 1/2 tsp mustard
- 1 tbsp ALSAN-Bio Margarine (vegan butter)
- 2,5 heaped tbsp nutritional yeast
- 1 tsp lemon juice
- to season: paprika powder, black pepper, salt
Peel the potato, the carrot, the onion and the garlic clove and chop them. Boil with 1/4 l water and 1 tsp salt in a pot until soft. This takes about 10-15 minutes. Blend the vegetables with the cooking water and the other ingredients in an electric blender. Soak the cashews a couple of hours in water if your blender is not that powerful. Season with paprika powder, black pepper and salt.
Cook the macaroni in salted water until al dente, drain and mix with the sauce. If you like you can also gratinate the mac and cheese. To do so put them in a casserole, top with bread crumps or cashew parmesan and put it in the oven (grill function) for a couple of minutes.