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Mac 'n' 'NOT' Cheese

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Preparation time: 30 min
Serves 4 people
3.82 Average Rating
Print Recipe
Published

Ingredients

  • 1-2 eggs per person (eg. 8 eggs for four people)
  • 1 cup raw, unsalted cashews
  • 1 cup sweet potato (or carrot), roughly chopped
  • 1 cup cauliflower, roughly chopped
  • 1 Tbsp nutritional yeast
  • 1 tsp smoky paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ cup olive oil
  • 1 cup of the reserved vegetable cooking water (see method)
  • 1 cup frozen peas
  • Macaroni or elbow pasta, to feed four
  • Parmesan, to garnish (optional)

Method

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  1. Place your cashews into a bowl and cover with boiling water. Allow to stand for at least 15 minutes (or longer). 
  2. Meanwhile, place chopped cauliflower and sweet potato into a pot of boiling water and simmer until very tender - about 10 minutes.
  3. Reserve 1 cup of the vegetable cooking water. Place the drained cauliflower, sweet potato and cashews into a blender, along with the olive oil, nutritional yeast, smoked paprika, garlic powder and salt. Add a ¼ cup of the reserved vegetable water and blend until smooth - adding an extra ¼ cup of the vegetable water at a time until you have a nice velvety, pourable sauce. You may not need it all.
  4. Cook the pasta as per instructions.
  5. Meanwhile, poach your eggs. Bring a large flat frypan of water to a gentle simmer, and crack your eggs in one at a time, allowing a few seconds before cracking the next egg in — this will stop them from sticking together. Place a lid on the pan and cook for four minutes until just set. Drain the eggs on a paper towel. 
  6. In the last minute of cooking the pasta, toss the frozen peas into the pot to lightly cook them. Drain the pasta and then stir through the vegetable sauce. Divide the pasta between four bowls and top with 1 or two eggs each, garnish with parmesan (optional) or extra smoked paprika if desired and serve.

Reviews

Overall Rating

Average Rating: 3.82

11 reviews

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