Back to school means meal prep, & recently I’ve opened up to the idea of trying vegan meals. It’s a work in progress so one by one I’ve decided to try a few recipes here and there. Considering I’m new to the concept of veganism, I was blown away by this recipe of vegan mac & cheese, which seems to be a classic hit among many vegan recipes. I was mainly surprised how the sauce mimicks a classic cheese sauce. The same creamy consistency, same flavors that come from the seasoning, all in all it was an impressive first impression. This one pot recipe also makes it a great idea for meal prep on a weekend night, ready to pack & go for a busy week ahead. Here’s how you can make your own batch:
- 2 cups of mini shell pasta
- 1/3 cup of skinned carrots
- 1/4 cup onion
- 2 small red potatoes, peeled
- 1/2 cup cashews
- 1/4 cup coconut milk
- 5 cloves garlic
- salt & pepper to taste
- 1/2 a lime, squeezed
- 1/4 tsp cayenne pepper
- Boil pasta as per package instructions. Set aside.
- Finely chop carrots, potatos, & onions.
- Using a mortar & pestol, grind the garlic cloves into a paste & set aside.
- Boil carrots, potatos, & onions until tender. About 10 minutes should do.
- Once boiled, transfer the vegetables into a blender. Add in garlic paste, coconut milk, cashews, & lime juice. Blend until smooth.
- Pour sauce over cooked pasta. Add salt, black pepper, & cayenne to taste. Serve immediately.
And there you have it! A healthy alternative to a comfort food classic, one vegetable serving closer to eating clean. The one pot aspect of the meal makes it both easy to prep and easy to clean up after on busy weekend/weekday nights. This meal is approved by yours truly – S.