Nutty vegan macaroni & cheese
Nutrition per serving
- 557
Calories
- 19g
Fiber
- 31.2g
Protein
22% - 84.2g
Carbs
61% - 10.5g
Fats
17% - 12g
Sugar
Ingredients
4
Instructions
- 1
Boil potatoes and carrots until soft ~15 minutes – drain once cooked
- 2
Cook pasta according to instructions ~10 minutes – drain once cooked
- 3
Cook broccoli ~5 minutes – drain once cooked
- 4
To a blender add the onion, garlic, peanut butter, yoghurt, nutritional yeast, salt, smoked paprika, dijon mustard, miso paste and cooked potatoes, carrots and water – blend until it’s a thick, smooth sauce
- 5
To a large mixing bowl add the cooked pasta, broccoli and peanut sauce – mix well
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