Hello Sweet Peas,
As it gets increasingly colder here, I get happier (which people find so odd), and I also crave foods like pasta, soups, stews, curry, and roast veggies.
I think one of the simplest ways to be healthier is to make little swaps, such as lentil pasta instead of regular pasta like my clever mumma, cashews instead of cheese, cauliflower instead of potatoes, almond butter instead of peanut butter ( (which I can’t ever master) and mashed strawberries instead of jam.
This recipe is comforting, quick, and should fool even the most seasoned meat eaters. This serves 2.
I like to add spinach, and baby peas to mine, and top with extra cheese, if you want to bake the mac and cheese ( this is a simple stovetop version) place in a casserole tray for two minutes with cheese on top for half an hour on a low to moderate temperature. I get the cashew milk, cashews, and vegan cheese from the local weekly produce market.
Mac and Cheese
1.5 cups raw cashews
1/2 cup vegan cheddar cheese
1 cup cashew milk
3 teaspoons plain flour
1 teaspoon onion powder
1 teaspoon garlic granules
1 teaspoon smoky paprika
1/2 packet macaroni pasta
1 teaspoon mustard
Salt and Pepper
Peas and Spinach to serve.
Begin by boiling a pot of hot water and placing the cashews in the water to soak for an hour ( you can also soak in cold water overnight). Then cook the pasta according to packet instructions using a little salt and olive oil.
Meanwhile using a stick blender, or small food processor pulse the cashews with the cashew milk, flour and a few tablespoons of the water until smooth and creamy ( this should take five minutes to get it really smooth). In a medium-sized pot over medium heat, place the cooked pasta, spices, mustard, and vegan cheddar and stir until combined for around ten minutes until everything is creamy and smooth. Top with salt and pepper, peas and spinach and a little extra cheese.
I also like to add fresh chilli and garlic if I have them around, or fresh basil.
Happy Eating/ Cooking. 😘