You know when you're eating something so delicious that you close your eyes just to savour it even more? And then you feel compelled to make everyone you know try it because it's just that good. Yep. That's this mac and cheese. And sharing this recipe with you is basically the Internet version of me spooning it into your mouth, so you can taste how amazing it is.
Take a look at this photo — would you believe that all that cheesy goodness is completely dairy-free? And no, it's not made with fake cheese, nutritional yeast, or even fake butter. The earth-shattering creaminess comes from pureed cashews and white beans. And that beautiful golden colour ain't no yellow dye No. 5 — it's carrots. You will be floored over the texture and flavour that is so much like the comfort food you know and love, but way healthier for you. Compared to traditional mac and cheese, it has eight times the fibre and twice as much protein. Plus it's so so easy to whip up, and can I just say, it makes amazing leftovers.
- 150 grams diced carrots (about 2 large or 3 small)
- 1/2 onion, diced
- 420 gram tin cannellini beans, drained and rinsed
- 75 grams raw cashews
- 1/2 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 300 grams uncooked pasta (I used elbows)
- In a large pot, boil enough water to cook the pasta.
- In a separate smaller pot, boil two cups of water and cook the carrots and onion until tender, about 8 to 10 minutes — save the water!
- While the vegetables are cooking, cook the pasta as directed, then drain and pour into a large glass or ceramic bowl.
- In a high-speed blender or food processor, combine the cooked carrots, onions, 1 cup of the leftover boiling water, cashews, garlic powder, and salt until super creamy and cheesy-looking.
- Pour the creamy sauce on top and stir thoroughly. Enjoy immediately.
- Store leftovers in a covered glass container in the fridge, and warm up in the microwave.
Source: Calorie Count
- Main Dishes
- 6 servings
- Total Time
- 30 minutes
- Calories per serving