In this recipe we show you how to make a great vegan ‘cheese’ sauce with our nutritional yeast. Make the sauce and use as needed such as in this recipe for Mac ‘n’ Cheese. The cheese sauce can be frozen in portion sizes ready to use.
Recipe: Vegan Mac and Cheese
1 cup cheese sauce
2 servings gluten-free pasta of choice (I used rice pasta but lentil or bean pasta is also great and higher in protein)
Two handfuls of spinach (optional)
1-2 Tbsp ground nuts
1 tsp dried sage
For the cheese sauce:
1 large potato (approx.)
1 carrot (approx 80g)
¼ cup nutritional yeast
1 Tbsp olive oil
2 Tbsp cashew butter
squeeze of fresh lemon juice
½ tsp salt
1 garlic cloves – crushed or 1/2 tsp powdered garlic
½ tsp wholegrain mustard
For the cheese sauce: Cook the potato and carrot until tender. Drain and add to a blender with remaining sauce ingredients and blend until smooth. Transfer to a bowl and set aside.
For the pasta: Cook pasta according to packet instructions. Preheat the grill, drain the pasta, then add cheese sauce and spinach to the pan of pasta. Stir through to coat well with the sauce and wilt the spinach. Spoon into a small/medium glass pyrex dish.
Add a sprinkle of sage and ground nuts evenly on top. Grill for approx. 5 mins until the nuts are golden and crispy.
GRAB THE INGREDIENTS