This Thermomix Vegan Mac and Cheese is really good, even if I do say so myself.
Well, the little Tapita says it too.
I had to create it specifically for her after she tried and loved Vegan Mac and Cheese at the market last year and then at Starbucks.
She prefers it to normal mac and cheese, go figure.
The girl just isn’t a big cheese fan.
So this sauce was especially designed for her and she asks for it regularly now.
It’s so easy to make!
It also is really easy to have all the ingredients at home.
Have you joined my Thermo Cooking UK with Feisty Tapas group?
Don’t have nutritional yeast flakes?
Don’t add them. It works well without them. Just less of the cheesy taste that they provide.
Don’t have cashews?
They are added for creaminess and to thicken but your Thermomix will still blend this to a very smooth sauce so not strictly necessary if you don’t want or you can’t add them due to nut allergies.
If you don’t add them, reduce the stock a bit or add extra Butternut Squash so that the sauce is still thick.
Could I have the sauce without the pasta?
Of course you could, it goes really well over vegetables, thick vegan, dairy-free cauliflower cheese! Or over mixed vegetables like broccoli and carrots.
You could even use bread crumbs to top it and pop it under the grill.
This makes enough sauce for about 4 servings. You can double or triple this recipe and it will freeze ok.
You choose how much pasta you want to cook. If in doubt, just double the sauce.
Ready for the recipe?
Thermomix Vegan Mac and Cheese
Handy and rather fancy printable card further down
Ingredients
100 g cooked BNS (cooked whole first in Instant Pot)
1 tsp olive oil
1 small onion
2 garlic cloves
1/2 tsp paprika
1/8 tsp turmeric (don’t worry if you don’t have any, it’s fine without, the paprika is more important)
Black pepper
35 g raw cashew nuts
Juice of one lemon
300 ml hot water
1.5 tbsp of my vegetable stock paste
2 tbsp nutritional yeast flakes
Macaroni (I don’t weigh this, just calculate however much you need for your family).
Method
1.
Cook the Butternut Squash whole in Instant Pot following this method. Cool a bit. Peel and dice the 100 g you’ll need for the sauce. Although you don’t really need to peel the BNS, the skin becomes very soft when pressure cooked and is edible.
2.
Get a big pan of water heating up while you cook the sauce, ready to boil the pasta later.
3.
Chop the onion and garlic in Thermomix with olive oil (5 seconds, speed 5), scrape down the sides and cook for about 7 minutes on speed 1, 100°C.
4.
Add the cubed BNS with the spices, black pepper, lemon juice and cashews 100°C, speed 1 for 4 minutes.
5.
Add the hot water and vegetable stock paste. Take the bowl out of the thermomix base and let it cool down with the lid off. I tend to blend once it’s cooled down to 60°C at least (to check the temperature all you have to do is place the Thermomix bowl back on the base). You can always heat up the sauce for a few minutes after blending at 100°C on speed 1.
6.
While the sauce is cooling, cook the pasta according to the pack.
7.
Once the Thermomix bowl has cooled down enough, add the yeast flakes and blend for 1 minute on speed 9. Check if you want to add any salt.
8.
Drain the pasta and mix the sauce with the pasta in batches. Serve. Then drizzle the served pasta with a bit more sauce.
Thermomix Vegan Mac and Cheese
Equipment
- Thermomix
Ingredients
- 100 g cooked Butternut Squash cooked whole first in Instant Pot, if yours is raw, increase the cooking time until it's cooked. Find the method here
- 1 tsp olive oil
- 1 small onion
- 2 garlic cloves
- 1/2 tsp paprika
- 1/8 tsp turmeric don’t worry if you don’t have any, it’s fine without, the paprika is more important
- Black pepper
- 35 g raw cashew nuts
- Juice of one lemon
- 300 ml hot water
- 1.5 tbsp of my vegetable stock paste
- 2 tbsp nutritional yeast flakes don't worry if you don't have any, it just becomes a less cheesy-flavoured sauce but still oh so lovely!
- Macaroni I don’t weigh this, just calculate however much you need for your family, think about 80-100 g per person depending on their appetites.
Instructions
- Cook the Butternut Squash whole in Instant Pot following this method. Cool a bit. Peel and dice the 100 g you’ll need for the sauce. Although you don’t really need to peel the BNS, the skin becomes very soft when pressure cooked and is edible. Don't have an Instant Pot? Use BNS from raw and increase the cooking time in step 4.
- Get a big pan of water heating up while you cook the sauce, ready to boil the pasta later.
- Chop the onion and garlic in Thermomix with olive oil (5 seconds, speed 5), scrape down the sides and cook for about 7 minutes on speed 1, 100°C.
- Add the cubed Butternut Squash with the spices, black pepper, lemon juice and cashews 100°C, speed 1 for 4 minutes.
- Add the hot water and vegetable stock paste. Take the bowl out of the thermomix base and let it cool down with the lid off. Blend once it’s cooled down to at least 60°C (to check the temperature all you have to do is place the Thermomix bowl back on the base). You can always heat up the sauce for a few minutes after blending at 100°C on speed 1.
- While the sauce is cooling, cook the pasta according to the pack.
- Once the Thermomix bowl has cooled down enough, add the nutritional yeast flakes and blend for 1 minute on speed 9. Check if you want to add any salt.
- Drain the pasta. Mix the sauce with the pasta in batches. Serve. Then drizzle the served pasta with a bit more sauce
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