Who hasn't dreamed of the perfect vegan Mac & Cheese recipe at some point in their life? Try our take on a classic that incorporates a fresh burst of cherry tomatoes!
How It's Made
3 cups of macaroni noodles
One half onion
3 garlic clove(s)
1 cup of Organic Non-Roasted Cashews (1 kg)
1 cup of vegetable broth
1 tablespoon of cornstarch
1/2 tablespoon of Organic Fair Trade Whole Cumin Seeds (0.5 kg)
3/4 teaspoon of smoked paprika
3 tablespoons of nutritional yeast
3 branches of fresh parsley
12 cherry tomatoes
A large pinch of sea salt and fresh ground pepper
Soak the cashews overnight or for at least 5 hours in a large bowl of water.
Cook the pasta according to the directions on their package.
Grate the garlic and finely chop the onion.
Drizzle olive oil over the cherry tomatoes on a baking sheet, then sprinkle some sea salt. Roast whole for 15 minutes at 350°F.
In a medium-sized pot, warm a bit of vegetable oil and cook the onion and garlic for about 5 to 6 minutes. Add salt and pepper.
In a blender, add half the roasted cherry tomatoes and all other ingredients (except the noodles and parsley) and blend until smooth and uniform.
Drain the pasta and mix it with the sauce. Add the chopped parsley and the remaining cherry tomatoes and enjoy!
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.