Vegan Mac & Cheese with Crunchy Topping
PREP 20 MIN•COOK 20 MIN
Gremolata is a simple herb and lemon crunchy topping that will take your mac & cheese from budget to brilliant.
Number of servings
2⁄3 cup (80g) raw cashews
300g cauliflower cut into florets
200g pumpkin peeled & diced
200g macaroni or small elbow pasta, dried (or gluten free)
1 onion finely diced
1 garlic clove minced
3 tsp Dijon mustard
1 1⁄2 tsp smoked paprika
salt & pepper, to taste
3 sprigs of parsley finely chopped
2 tbs vegan parmesan cheese
1 thin slice (40g) sourdough bread (or gluten free) lightly toasted
1⁄2 lemon zested
Place cashews in a heatproof bowl, cover with plenty of boiling water and set aside.
Preheat oven to 180°C/fan 160°C/gas 4 and grease a medium-sized baking dish.
To make topping, blend parsley, cheese, toast and lemon zest to a crumb in a food processor, season and set aside.
Cook cauliflower and pumpkin in a saucepan of salted boiling water for 10 minutes, or until tender. Drain, reserving 1/2 cup of cooking water and set aside.
Using same saucepan, cook pasta according to packet instructions. Drain and return to the saucepan.
At the same time heat a small non-stick frypan over medium heat. Cook onion for 5 minutes until soft, add garlic and cook for another minute. Remove from heat.
Blend drained vegetables, onion mixture, drained cashews, mustard, paprika and reserved cooking water until smooth and adjust seasoning.
Combine sauce and pasta and transfer to baking dish. Scatter over topping and bake for 5-8 minutes, or until golden.
3280 kJ / 783 cals
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