Vegan mac 'n' cheese sauce

Name: Vegan mac 'n' cheese sauce
Prep time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 tbsp Maizena cornflour; 300 ml almond drink; 1 aubergines; 1 boiled potatoes; 1 garlic cloves; 4 tbsp nutritional yeast; 3 tsp olive oil; 10 g tomato puree; a little salt; 2 tsp salt; 1 tsp turmeric; ½ tsp pepper

Total: 1 hr | Active: 30 min.

vegan, lactose-free

692 Likes

Are you looking for a really creamy, “cheesy” pasta sauce that's completely dairy-free? This recipe is not only delicious, but it's also packed with vitamins from vegetables and nutritional goodness from nutritional yeast. It's the perfect choice for a quick yet healthy meal.

Lara - Vanillacrunnch

Ingredients

for 4 person

Aubergine
1	aubergine (approx. 200 g), halved lengthwise
2 tsp	olive oil
a little	salt

Sauce
1 tbsp	Maizena cornflour
300 ml	almond drink
1	boiled potato (large, approx. 200 g), cut into pieces
4 tbsp	nutritional yeast
10 g	tomato puree (approx. 1 tbsp)
1 tsp	olive oil
1	garlic clove, pressed
2 tsp	salt
1 tsp	turmeric
½ tsp	pepper

How it's done

Aubergine

Place the aubergine halves (cut side up) on a baking tray, brush the cut surfaces with oil, season with salt.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Remove and allow to cool slightly, scoop out the flesh using a spoon.

Sauce

Place the aubergine flesh in a blending cup. Mix the cornflour with the cold almond milk, add to the blending cup along with the remaining ingredients. Blend for 2-3 mins. until evenly mixed. Transfer the sauce to a pan, bring to the boil, simmer for approx. 5 mins. while stirring, spoon the sauce over a pasta of your choice.

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