This recipe is very easy to make, especially if you already have some sweet potato leftovers in the fridge and soaked cashews.
I’ve been craving a really creamy pasta dish for a couple of days, and yesterday I saw a photo of a deliciously looking vegan mac & cheese recipe so I just had to make it. Oh my! A new favourite. I’ve never been a huge fan of pasta, but this was extremely satisfying. I cooked some gluten free pasta and combined it with the sauce, and topped it all with baby spinach and steamed broccoli.
However, the lightning is terrible at the moment. Total darkness 24/7, so what to do. It tastes way better than it looks though, I promise.
Invite your friends over for a pasta evening. Comfort food at its best.
Bon appetit! ❤
Ingredients: (for approx. 2-4 persons, it all depends on how hungry you are)
2 dl roasted sweet potato
2 dl raw unsalted cashew nuts
0.75 dl water
0.5 dl lemon juice
1 tbsp olive oil
2 tbsp nutritional yeast
sea salt, garlic powder & pepper to taste
- Soak the cashew nuts in water for a couple of hours.
- Cut the sweet potato in smaller cubes and roast in the oven (or cook on the stove).
- Mix all ingredients in a blender until nicely combined.
- Add the sauce to your pasta together with some baby spinach and steamed broccoli.