Cauliflower Sweet Potato Mac & Cheese

Pulsin

Vegan Cauliflower Sweet Potato Protein Mac and Cheese

There's more where this came from!

Ingredients

150g cooked and cooled sweet potato flesh

100g cooked and cooled cauliflower

60g smooth roast cashew butter

3 – 6 tbsp nutritional yeast depending on how cheesy you would like your sauce!

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp paprika

1 tsp lemon juice

200ml – 250ml oat milk or cashew milk

1 tsp dijon mustard

2 tbsp (15g) Pea Protein

300g uncooked dried elbow pasta

4 handfuls finely chopped kale

4 tsp vegan-friendly basil pesto

Vegan crisps/potato chips of choice

This Cauliflower and Sweet Potato Mac ‘n’ Cheese is a real game-changer! Recreate your favourite dish using the power of plants.

Mac ‘n’ Cheese is one of those dishes that bring back certain memories. Rich, creamy and comforting, this is a classic dish we enjoy as children and adults.

And thankfully you don’t have to miss out on it as a vegan! This plant-based Mac ‘n’ Cheese uses a few clever ingredients to veganise a beloved dish – without compromising on that cheesy flavour.

Servings: Makes 4

Prep time: 5 minutes

Cooking time: 20 minutes

If you enjoyed this dish, check out more of our child-friendly vegan recipes.

Method

Cook pasta according to packet instructions.
Blend together all sauce ingredients with the exception of the protein powder until perfectly smooth and silky in a high-speed blender.
Start with 200 ml of oat milk and add more if necessary either before or after you add the protein powder.
Add protein powder and blend to combine.
Season to taste with Pink Himalayan Rock Salt.
Mix shredded kale with pesto.
Add sauce to cooked and drained pasta.
Serve topped with some of the kale pesto slaw and crisps of choice. Dig in!