Vegan mac 'n' cheese sauce

Total time: 1hr
Preparation Time: 30m

For 4 people


Lara - Vanillacrunnch

Nutritional Information

Contains 140 Kcal, 7g Protein, 14g Carbohydrates, 5g Fat


  • Aubergine
  • 2 tsp olive oil
  • a little salt
  • 1 aubergines (approx. 200 g), halved lengthwise
  • Sauce
  • 1 tbsp cornflour
  • 300 ml almond drink
  • 1 boiled potato (large, approx. 200 g), cut into pieces
  • 4 tbsp nutritional yeast
  • 1 tsp olive oil
  • 1 garlic clove, pressed
  • 10 g tomato puree (approx. 1 tbsp)
  • 1 tsp turmeric
  • 2 tsp salt
  • 0.5 tsp pepper

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  • Aubergine

    Place the aubergine halves (cut side up) on a baking tray, brush the cut surfaces with oil, season with salt. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly, scoop out the flesh using a spoon.
  • Sauce

    Place the aubergine flesh in a blending cup. Mix the cornflour with the cold almond milk, add to the blending cup along with the remaining ingredients. Blend for 2-3 mins. until evenly mixed. Transfer the sauce to a pan, bring to the boil, simmer for approx. 5 mins. while stirring, spoon the sauce over a pasta of your choice.
  • Tip:

    Nutritional yeast is available from Coop Vitality pharmacies.

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