I haven’t shared a recipe for a while and last night I cooked a vegan version of macaroni and cheese which my kids love and so do we. It’s adapted from a recipe called Sunflower Mac in one of the best vegan cookbooks on the market, Isa Does It.
My sister told me recently that the photos I put on my blog to accompany recipes often look like vomit. This is the nice thing about sisters: they tell you the truth when others are too polite to say it 🙂 I’m still going to include a photo with this recipe but it’s not very good and possibly looks more like vomit than food. This is partly because I forgot to take a photo and we’d all licked our bowls clean before I realised. So I had to scrape the remains from the saucepan and put them in a little ramekin. This is all there was left. Is a bad photo better than no photo?
1 cup of cashews finely ground (I grind them in a coffee grinder)
2 carrots thinly sliced
1 red onion
3 cloves of garlic
2 cups of vegetable stock
2 tbsp flour
2 tbsp tomato paste
Juice from one lemon
I don’t cook with salt but feel free to add some salt to taste.
Fry the onions and carrots for about 10 minutes until soft then add the garlic and fry for about 30 seconds. Cook the pasta while the onions and carrots are frying.
Remove the onion mixture from the heat and add the vegetable stock, tomato paste, ground cashews, and lemon juice. Use a stick mixer to mix it all up into a smooth paste. Add the flour and return it to the heat for a few minutes to thicken the sauce.
When the pasta is done, pour the sauce over the top and mix well. Serve and eat!
The original version of this recipe users sunflower seeds instead of cashew nuts for people who are allergic to nuts.