Yield: 3
Author:

The Big Vegan McAndCheese ๐ŸŒฑ

This Vegan McAndCheese is a result of many attempts to recreate the original classic in a plant-based and dairy allergy friendly version. Creamy, rich, tasty as can be. A monster of a dish and a massive favourite in the McD house ๐Ÿ‡ฎ๐Ÿ‡ช๐Ÿ’ช
prep time: 25 Mcook time: 10 Mtotal time: 35 M

ingredients:

  • 75 g softened cashews
  • 2 heaped tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 125ml water
  • 2 tsp vegan butter
  • 2 tsp vegan cream cheese
  • 2 cloves minced garlic
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1/8 tsp ground nutmeg
  • 100 g breadcrumbs mixed with melted vegan butter (optional)
  • 3 servings of macaroni pasta (225g)

instructions:

How to cook The Big Vegan McAndCheese ๐ŸŒฑ

  1. Soak the cashew nuts overnight in water or boil for 20mins to soften (if you're like me and not organised!)
  2. Preheat oven t0 190C (if using breadcrumbs and need the extra comfort)
  3. Combine all ingredients apart from pasta and throw in a nutribullet or blender and blend until smooth (give it an alright whizz)
  4. Mix melted butter with breadcrumbs (this is comforting)
  5. Make pasta as per instructions (al dente)
  6. Mix in oven proof dish and top with breadcrumb mix and put in oven for 15 mins. Alternatively, simply mix in the pasta. Shhtir it up and get stuck in ๐Ÿ’ช
  7. Boomshakalaka ๐Ÿ’ฅ๐Ÿ€

Calories

488

Fat (grams)

19

Sat. Fat (grams)

7.53

Carbs (grams)

72.19

Fiber (grams)

5.87

Net carbs

66.32

Sugar (grams)

4.04

Protein (grams)

18.23

Sodium (milligrams)

1239.57

Cholesterol (grams)

17.06
This website provides only approximate nutrition information for convenience and as a courtesy only.
Created using The Recipes Generator