<\/p>\n\n\n\n
Why you will love this mac and cheese<\/h2>\n\n\n\n\n- It's light:<\/strong> Precisely because the cheese for this recipe is recreated with vegetables, this vegan mac and cheese will be lighter and more digestible.<\/li>\n\n\n\n
- Easy to make: <\/strong>Once the vegetables are cooked, simply blend them together with the other ingredients and you have your cream cheese.<\/li>\n\n\n\n
- Everybody likes it:<\/strong> I have prepared this recipe for vegan mac and cheese for many non-vegan (or even sceptical) people and they have always enjoyed it, even serving seconds.<\/li>\n\n\n\n
- It is not just a vegan first course:<\/strong> Although it is a 'pasta dish', you can also serve this mac and cheese as a single course as it is hearty and full of vegetables 'hidden' in the sauce.<\/li>\n<\/ul>\n\n\n\n\n\n
![\"vegan](\"https:\/\/luvvelovesfood.com\/wp-content\/uploads\/2023\/03\/IMG_9319-1-683x1024.jpg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\n\nHere are all the ingredients you'll need<\/h2>\n\n\n\n\n- 250 g cornetti or American macaroni (pasta)<\/li>\n\n\n\n
- 150 g vegan grated cheese<\/li>\n\n\n\n
- 2 Tbsp breadcrumbs<\/li>\n\n\n\n
- 20 g vegan bacon (optional)<\/li>\n\n\n\n
- 1 tuft chives (optional)<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
For the vegan cheese sauce<\/strong> (vegan cheese)<\/p>\n\n\n\n\n- 1\/2 violet squash<\/li>\n\n\n\n
- 1 big potatoe<\/li>\n\n\n\n
- 2 handfuls cashews<\/li>\n\n\n\n
- 2 onions<\/li>\n\n\n\n
- 3 Tbsp nutritional yeast<\/li>\n\n\n\n
- 1 Tbsp potato starch<\/li>\n\n\n\n
- 1 Tbsp mustard<\/li>\n\n\n\n
- 1 Tbsp apple vinegar<\/li>\n\n\n\n
- Salt & pepper to taste<\/li>\n<\/ul>\n\n\n\n\n\n\n
![\"vegetable](\"https:\/\/luvvelovesfood.com\/wp-content\/uploads\/2023\/03\/IMG_9276-1-1024x683.jpg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\nPreparation (step-by-step)<\/h2>\n\n\n\n1. Boil the pumpkin, potato and onions<\/h3>\n\n\n\n
Peel the vegetables and roughly chop them. In a large pot, boil the pumpkin, potato and onions until very soft. Drain everything and remove the water.<\/p>\n\n\n\n
2. Soften the cashews<\/h3>\n\n\n\n
To give that creamy, cheesy texture, we use cashews. These must be softened before being blended because they will give a better creaminess. To do this, you can soak them in plenty of water the night before. For a time-saving method, you can also boil them in a saucepan with water for 10-15 minutes.<\/p>\n\n\n\n
3. Cooke your pasta of choice<\/h3>\n\n\n\n
Cook the pasta in a saucepan, making sure to leave them quite al dente as they will then continue cooking in the oven with the rest of the sauce. Drain the pasta and place it in the oven dish.<\/p>\n\n\n\n
4. Blend the sauce<\/h3>\n\n\n\n
Blend the pumpkin, potato and onions with all the 'sauce' ingredients in a blender until there are no more lumps. Put the sauce into the pasta already in the baking dish and stir well.<\/p>\n\n\n\n
5. Add toppings and bake<\/h3>\n\n\n\n
Add vegan grated cheese, chives, breadcrumbs and vegan bacon on top of the mac and cheese and bake.<\/p>\n\n\n\n
\n\n![\"vegan](\"https:\/\/luvvelovesfood.com\/wp-content\/uploads\/2023\/03\/IMG_9289-1-683x1024.jpg\")
<\/figure>\n<\/div>\n\n\n\n\n![\"vegan](\"https:\/\/luvvelovesfood.com\/wp-content\/uploads\/2023\/03\/IMG_9291-1-683x1024.jpg\")
<\/figure>\n<\/div>\n\n\n\n\n![\"mac](\"https:\/\/luvvelovesfood.com\/wp-content\/uploads\/2023\/03\/IMG_9298-1-665x1024.jpg\")
<\/figure>\n<\/div>\n<\/div>\n\n\n\nMac and cheese preservation<\/h2>\n\n\n\n
You can store your macaroni in a refrigerator container for 3-4 days. When you heat it up make sure to add a drizzle of sugar-free vegetable milk to liven up the sauce.<\/p>\n\n\n\n
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!<\/p>\n\n\n
<\/figure>\n<\/div>\n<\/div>\n\n\n\nHere are all the ingredients you'll need<\/h2>\n\n\n\n\n- 250 g cornetti or American macaroni (pasta)<\/li>\n\n\n\n
- 150 g vegan grated cheese<\/li>\n\n\n\n
- 2 Tbsp breadcrumbs<\/li>\n\n\n\n
- 20 g vegan bacon (optional)<\/li>\n\n\n\n
- 1 tuft chives (optional)<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
For the vegan cheese sauce<\/strong> (vegan cheese)<\/p>\n\n\n\n\n- 1\/2 violet squash<\/li>\n\n\n\n
- 1 big potatoe<\/li>\n\n\n\n
- 2 handfuls cashews<\/li>\n\n\n\n
- 2 onions<\/li>\n\n\n\n
- 3 Tbsp nutritional yeast<\/li>\n\n\n\n
- 1 Tbsp potato starch<\/li>\n\n\n\n
- 1 Tbsp mustard<\/li>\n\n\n\n
- 1 Tbsp apple vinegar<\/li>\n\n\n\n
- Salt & pepper to taste<\/li>\n<\/ul>\n\n\n\n\n\n\n
<\/figure>\n<\/div>\n<\/div>\n\n\n\nPreparation (step-by-step)<\/h2>\n\n\n\n1. Boil the pumpkin, potato and onions<\/h3>\n\n\n\n
Peel the vegetables and roughly chop them. In a large pot, boil the pumpkin, potato and onions until very soft. Drain everything and remove the water.<\/p>\n\n\n\n
2. Soften the cashews<\/h3>\n\n\n\n
To give that creamy, cheesy texture, we use cashews. These must be softened before being blended because they will give a better creaminess. To do this, you can soak them in plenty of water the night before. For a time-saving method, you can also boil them in a saucepan with water for 10-15 minutes.<\/p>\n\n\n\n
3. Cooke your pasta of choice<\/h3>\n\n\n\n
Cook the pasta in a saucepan, making sure to leave them quite al dente as they will then continue cooking in the oven with the rest of the sauce. Drain the pasta and place it in the oven dish.<\/p>\n\n\n\n
4. Blend the sauce<\/h3>\n\n\n\n
Blend the pumpkin, potato and onions with all the 'sauce' ingredients in a blender until there are no more lumps. Put the sauce into the pasta already in the baking dish and stir well.<\/p>\n\n\n\n
5. Add toppings and bake<\/h3>\n\n\n\n
Add vegan grated cheese, chives, breadcrumbs and vegan bacon on top of the mac and cheese and bake.<\/p>\n\n\n\n
\n\n<\/figure>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\nMac and cheese preservation<\/h2>\n\n\n\n
You can store your macaroni in a refrigerator container for 3-4 days. When you heat it up make sure to add a drizzle of sugar-free vegetable milk to liven up the sauce.<\/p>\n\n\n\n
Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!<\/p>\n\n\n
For the vegan cheese sauce<\/strong> (vegan cheese)<\/p>\n\n\n\n Peel the vegetables and roughly chop them. In a large pot, boil the pumpkin, potato and onions until very soft. Drain everything and remove the water.<\/p>\n\n\n\n To give that creamy, cheesy texture, we use cashews. These must be softened before being blended because they will give a better creaminess. To do this, you can soak them in plenty of water the night before. For a time-saving method, you can also boil them in a saucepan with water for 10-15 minutes.<\/p>\n\n\n\n Cook the pasta in a saucepan, making sure to leave them quite al dente as they will then continue cooking in the oven with the rest of the sauce. Drain the pasta and place it in the oven dish.<\/p>\n\n\n\n Blend the pumpkin, potato and onions with all the 'sauce' ingredients in a blender until there are no more lumps. Put the sauce into the pasta already in the baking dish and stir well.<\/p>\n\n\n\n Add vegan grated cheese, chives, breadcrumbs and vegan bacon on top of the mac and cheese and bake.<\/p>\n\n\n\n You can store your macaroni in a refrigerator container for 3-4 days. When you heat it up make sure to add a drizzle of sugar-free vegetable milk to liven up the sauce.<\/p>\n\n\n\n Now that you have all the information to prepare this recipe, all you have to do is get to work. Have fun in the kitchen!<\/p>\n\n\n\n
<\/figure>\n<\/div>\n<\/div>\n\n\n\nPreparation (step-by-step)<\/h2>\n\n\n\n
1. Boil the pumpkin, potato and onions<\/h3>\n\n\n\n
2. Soften the cashews<\/h3>\n\n\n\n
3. Cooke your pasta of choice<\/h3>\n\n\n\n
4. Blend the sauce<\/h3>\n\n\n\n
5. Add toppings and bake<\/h3>\n\n\n\n
<\/figure>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\n<\/div>\n\n\n\nMac and cheese preservation<\/h2>\n\n\n\n
![\"\"](\"https:\/\/luvvelovesfood.com\/wp-content\/uploads\/2023\/01\/IMG_9326-200x200.jpg\")
<\/div>\n\t