Our second favourite recipe from the 28 Day Vegan Plan book is Mac N Cheese.
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1⁄2 butternut squash, peeled, seeds removed and diced, or 1 large or 2 medium sweet potatoes, peeled and diced
150 g cashews, soaked in water (see page 29)
250 ml water
20 g nutritional yeast1⁄3 red pepper, chopped
1⁄2 celery stalk, chopped
1 spring onion, trimmed
2 tablespoons cornflour
Juice of 1 lemon
1 tablespoon yellow mustard
1 tablespoon dried minced onion 1 garlic clove, peeled
1 teaspoon garlic powder
1⁄2 teaspoon paprika
1⁄2 teaspoon sea salt
Pinch of ground black pepper
Preheat the oven to 180°C/350°F/ gas 4. Line a baking sheet with parchment paper. Bake the squash or sweet potatoes for 45 minutes. Alternatively, boil them in water for 25 minutes.
Blend all of the ingredients in a high-speed blender until the sauce reaches a very smooth consistency.
Transfer to a pan and cook over high heat for 3 minutes, then reduce the heat to low and let the sauce simmer for 3 more minutes. Add a little liquid if necessary (cashew milk, for instance), but not too much; you want the consistency to remain very creamy.
Serve with your favourite pasta and top with fresh herbs or let cool and refrigerate or freeze for later.
Note: Serve this sauce with your preferred pasta. You can keep leftover sauce in the fridge for about 5 days or in the freezer for up to 3 months.
Check out our previous 28 Day Vegan Plan recipe: Tofu Scramble with Avocado