Avocado Mac & Cheese
Ingredients
- 500 g macaroni or rigatoni (try BioXXI, an organic, gluten-free range of Quinoa based food products)
For the avocado sauce
- 2 large avocados, peeled and pitted
- 1 clove garlic
- 2 tbsp lime juice
- Salt and pepper to taste
For the cheese sauce
- 2 tbsp vegan butter (such as Amma's cultured cashew butter)
- 2 tbsp flour
- 1 ½ cups plant-based milk
- 1 cup strong vegan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C and grease a casserole or oven dish. Cook pasta according to recipe or package directions until al dente (to bring out the flavour of the pasta, add salt to the water).
- For the avocado sauce: Combine all the avocado sauce ingredients in a food processor or blender. Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.
- For the cheese sauce and assembly: In a large saucepan, melt butter over medium-high heat, whisk flour into the butter to form a roux and cook for 1 minute. Whisk the milk into the roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
- Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
- Remove sauce from heat. Season with salt and pepper. Add pasta to sauce and toss until pasta is evenly coated. Pour into an oven dish or casserole and top with vegan cheese. Bake for 10-15 minutes until the cheese is golden and bubbling.
- Top mac and cheese with extra diced avocado and fresh coriander or flat leaf parsley and serve immediately. Enjoy!
Recipes we’re loving:
Lentil and Pea Curry With Wild Rice
A simple, comforting vegetarian curry with mild spicing. If you would like a hotter dish, add more cayenne pepper, or use a stronger curry power, or add some chopped fresh chillies. And if you’re in a hurry, you can use tinned, drained lentils instead of cooking them from scratch. Serve with delicious, nutritious wild rice which (like lentils) is one of the ingredients in the list of KNORR Future 50 Foods.
Garlicky Mushroom crème de la crème with wilted spinach
This pasta sauce is super easy to make, is inexpensive and is so darn delicious. Besides beings lusciously creamy, what’s really special about this recipe is its showcase of the humble button mushroom. Partnered with all the delicious garlic and spices, the button mushroom adds meaty flavour, while boosting this meal with selenium, a trace mineral important for a healthy immune system.
Sprouted Mung Bean Burgers with Creamy Mint Dressing
Plant-based food is a growing sensation, not only for foodies, but also for better health. These scrumptious burgers are vegan, gluten-free, have no artificial sugars and are packed with live health-promoting enzymes and plant-powered goodness from fresh mung bean sprouts.
Midas Carrot Muffins
‘Zingiberaceae’ sure is a funny word to say, but it is the name of the family of super medical roots. That’s right, it’s ginger, and its potent immediate family member, turmeric. We’re putting these anti-inflammatory, anti-microbial, immune boosting ingredients to work, hidden in these delicious, fragrant carrot muffins. From the ginger family, to yours.
Green Power Ranger Soup
Few groups of power plants that can compare to the brassica family, consisting mostly of leafy greens, cruciferous veg and B-well Canola oil. Most are loaded with antioxidants, high levels of vitamin C, A, E, K, calcium, iron, folate, potassium and phosphorus. As well as a power-packed phytonutrient, glucosinolates – shown to have anti-viral, antibiotic and anti-fungal activity in the body. Pow-pow!
