Vegan mac 'n' cheese sauce


Total time: 1hr
Preparation Time: 30m

Servings
For 4 people


Author

Lara - Vanillacrunnch


Nutritional Information

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


Ingredients

  • 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

View these products

Instructions

  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home