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Autumn is here and I am so excited! Zakynthos during this time of year is magical! Wonderful nature, serenity, cool weather, first drops of rain, warm sea…What more you can ask for? I recently came across a Buzzfeed video showing that you can make vegan mac n cheese with veggies! Wow, I thought to myself I must try this one! So, I did with some modifications and it turned out great. This vegan version is yummy, light, without fats and useless calories. It is worth trying! Thank you so much for voting at the Food Blog Awards! Your support means a lot to us! Keep spreading the word, guys!
Kisses and hugs!
Ingredients (the sauce is enough for 700 gr. pasta):
3 Tbsp nutritional yeast
1 cup cashews (soaked overnight)
2 cups vegetable stock
5 Tbsp olive oil
2 tsp garlic powder
2 tsp paprika
salt and pepper
Wash, chop and cook veggies in boiling water until soft. Drain them and set aside. Keep 2-3 cups of the water, you will need it! In a food processor pulse cashews until creamy. Pulse veggies too until creamy. Unite the veggie mixture with cashews and pulse once more along with the rest of the ingredients (spices and oil). In the meantime cook pasta according to package instructions. Drain and pour sauce. Stir until well coated. Serve right away. Sprinkle with extra paprika, freshly ground pepper and top with parsley. Enjoy!