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Vegan Mac ‘n’ Cheese

Serves: 4
Prep: 10
Cook: 30

    Ingredients

    Ingredients

    • 3 slices stale wholegrain bread
    • 1/2 cup macadamia nuts, raw and unsalted
    • 2 tsp dried thyme
    • 500g peeled pumpkin
    • 2 tsp olive oil
    • 400g pasta spirals
    • 1 cup So Good™ Unsweetened almond milk
    • 100g (3/4 cup) vegan Cheese, grated
    • 1 tsp Dijon mustard
    • 1 tsp salt, divided

    Garnish

    • Fresh parsley

    Method

    1. Step 1

      To make the breadcrumb topping, preheat the oven to 125°C. Add the bread and macadamia nuts into the Vitamix container and secure the lid. Blitz on speed 4 until crumbly. Spread onto a lined tray and bake until lightly golden. Mix in the thyme and set aside. 

    2. Step 2

      Bump the oven temperature up to 180°C. Roughly chop pumpkin into 3cm pieces and place on a baking paper lined tray. Toss with olive oil and roast for 25–30 minutes until soft. Cool slightly.

    3. Step 3

      While the pumpkin bakes, cook pasta according to packet instructions. Drain and set aside.

    4. Step 4

      Placemilk, cheese, mustard, half the salt and roasted pumpkin into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest sped for 5 minutes and 45 seconds, until smooth and hot. Taste and add remaining salt to taste if required.

    5. Step 5

      Add to the drained pasta, stir to coat. Top with bread crumb topping and fresh parsley. Adjust seasoning if necessary, serve hot.

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