• Nancy Grenier

VEGNATURE ‘’MAC & CHEESE’’

INCREDIBLY CREAMY AND REMARKABLY CHEESE-LIKE.



I don’t know if it’s the weather or all the stress I have experienced lately, but I have been craving some good, comforting, Mac & Cheese and I took advantage of the visit of some friends to make a batch.


This VegNature Mac & Cheese recipe is so simple, tasty and…cheesy! Whether as an entrée or as a dish, this recipe will definitely satisfy your craving. For the more adventurous peple out there, you can also add our VegNature Mac & Cheese on top of your favorite pizza, poutine and even in sandwiches & burgers!

Happy cooking!

Nancy

Preparation | 30 minutes

Cooking | 25 minutes

For 4 people

  • 1 box of macaroni (340 g)

  • ½ VegNature Nature

  • 1 sweet potato

  • 1 big carrot or 2 smaller one

  • 1 medium yellow onion

  • 4 cups of water

  • 2 x ½ tsp. salt

  • 1 tsp. tomato paste

  • ½ tsp. minced garlic or two cloves of fresh garlic

  • ½ tsp. granulated onion

  • 1 pinch of black salt (optional)

  • ¾ cup of the cooking water

STEPS

  1. Cook the pasta according to the directions on the box

  2. In a pot, add sweet potato, carrots, yellow onion, water and salt.

  3. Bring to boil, reduce heat to medium and cook until vegetables are fully cooked. Do not throw away cooking water.

  4. In a Vitamix or blender, add the cooked vegetables, 3 cups of the cooking water, VegNature log, salt, tomato paste, garlic, onion and pepper.

  5. Mix until you have a smooth and homogeneous texture.

  6. Taste and adjust the spices as needed.

  7. Pour the sauce over the pasta and mix well.

  8. If you want, you can top the VegNature Mac & Cheese with grated plant-based cheese (Gusta), a few slices of VegNature or croutons.

*Truc du chef. If you like spicy food, you can also add paprika or spicy sauce of your choice. You can also make this recipe with all VegNature flavors (except for the nuts and cranberries).


Serve and enjoy.

Happy summer!

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