A fully vegan twist on traditional mac and cheese, this recipe is packed with delicious flavours and protein from the nuts. Using the Foodi allowed me to keep the recipe full of natural flavours. The garlic crumble on top is simply yum!
Vegan Mac & Cheese
- 200g macaroni pasta
- 500ml water
- 1 tsp pink Himalayan salt
- For the Cheese Sauce
- 200g raw cashew nuts
- 700ml oat milk (or any dairy-free option)
- 6 tbsp nutritional yeast
- 1 garlic clove
- 1 tsp olive oil
- 1/4 tsp turmeric
- 1/4 tsp cayenne pepper
- Salt & pepper to taste
- 75g grated vegan cheese
- For the Crumb Topping
- 1 1/2 slices of whole wheat bread, toasted
- 1 tsp dried oregano
- 1 tsp dried garlic powder
- 1/2 tsp black pepper
- 1/2 tsp pink Himalayan salt
- 2 tbsp chia seeds
Begin by boiling the pasta according to the instructions.
Using your NINJA KITCHEN SYSTEM and the large cup, place all of the sauce ingredients minus the grated cheese and blend to create the creamy dairy-free cheese sauce.
Place the pasta and the sauce in the pot of your NINJA FOODI along with the grated cheese – stir well to ensure all of the ingredients are well combined.
Select BAKE at 180C degrees for 10-15 minutes and select STAR/STOP to begin baking.
Again using the cup of your Ninja Kitchen System add the toasted bread, oregano, garlic powder, black pepper, salt and chia seeds then pulse a few times to create the crumble.
Sprinkle the crumb over the man and cheese evenly and select AIR CRISP at 180C degrees for 5-7 minutes to begin.
After the crumble has finished, serve whilst warm.