A macaroni and cheese recipe with a bit of a twist because…well it’s vegan for one and because the cheese sauce contains orange juice. Although the orange juice is optional, I think it provides an interesting taste. This recipe also uses whole wheat macaroni which opts for a healthier choice. This recipe can be served by baking the mac and cheese in the oven or it can be served without baking it. You literally get the best of two worlds.
Add 3 cups of boiling water to a pot and add a pinch of himalayan salt to the water.
Add the macaroni to the water and cook it for approximately 20 minutes on high heat.
Secondly, let’s master the Cheese Sauce:
Cook or steam the peeled potatoes and carrots until they are very soft.
Once the carrots and potatoes are soft you can cut them into smaller pieces and place them in a blender together with the following ingredients: water, cashews, coconut milk, lemon juice, himalayan salt, orange juice and paprika.
Blend the cheese sauce ingredients until it has a creamy consistency. Don’t stress…it can take a while.
Now for the Baking Part:
Spray an oven dish with cooking spray.
Slice the tomatoes and onion in thin slices.
Place layers of macaroni, tomatoes, onions and cheese sauce respectively in the baking dish. Sprinkle a little bit of mixed herbs and oreganum on each layer (or any other herbs/spices you would like).
Bake in oven for approximately 30 minutes at 240°C/464°F.3
1. For this recipe I actually don’t peel the potatoes beforehand since it is easier for me to peel the potatoes whole after they have been cooked.
2. Adding a little bit of olive oil to the macaroni will ensure that the macaroni doesn't stick to each other.
3. The oven times and heat temperature may vary since we use a gas stove.