So many people ask for this recipe when they eat with us or see it on my instagram and I make it so much (its my girls favourite food ever!) that I never measure. Today I made it again, taking note, so I can finally post it here to refer people to!
This recipe has evolved and improved from my vegan cheese sauce recipe to make the perfect mac and cheese sauce, we all just love it – and its full of good stuff too! We used to make it with cashews but we substituted them for sunflower seeds when we found out Marley was allergic to cashews, and I think we all prefer it with sunflower seeds now. It’s really delicious!
2 medium carrots
1 large potato
Half a cup of sunflower seeds or cashews
1 small clove garlic or a quarter tsp garlic powder
2 heaped tablespoons nutritional yeast
1 teaspoon chicken seasoning mix (I use the Schwarz one – it does make this sauce so good! Or just a good mix of salt, pepper, herbs and paprika if you don’t have it)
1-2 tbsps lemon juice
3 tablespoons olive oil
Salt to taste
250g macaraoni (cooked to packet instructions)
1) Peel, chop and boil the carrots, a large potato and a handful (about half a cup) of sunflower seeds (or you can use cashews if no allergies there!) until the veg are soft.
2) Drain (saving the cooking water) and blend the cooked veg in a blender with 3 quarters of a cup of the cooking water, nutritional yeast, garlic, oil, seasoning mix and lemon juice.
3) Adjust lemon juice and salt to taste, it should have a nice cheese like tang to it. Add extra cooking water to thin if needed and serve over pasta, I like to brown it under the grill first (sometimes covered in extra grated cheeese!), but my girls just like it gooey!