Young Kitchen cheese spice

Nutritional values per 100 g

Vegane Mac and Cheese

Ingredients:

• 250 grams macaroni
• 250 grams potatoes
• 50 grams of onions
• 80 grams cashews
• 60 milligrams coconut milk
• 4 tablespoons yeast flakes
• 1.5 tablespoons lemon juice
• 1 teaspoon salt
• 4 teaspoons Young Kitchen cheese seasoning
• 1 onion
• 3 tablespoons flour
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of organic smoked paprika

Preparation

Peel the onion for the fried onions, cut into thin rings and place in a bowl. Dust with flour and mix with salt, pepper and paprika powder. Heat a small pot with oil and fry the onions until golden brown. Prepare a plate with kitchen paper and drain the finished fried onions on it.

For the sauce, peel and dice the potatoes, carrots and onions. Bring a pot of water to a boil and cook the vegetables in it for about 15 minutes, until they are soft. In the meantime, cook the pasta al dente according to package directions.

Remove the vegetables from the water with a slotted spoon and place in a high-powered blender. Add 180 ml of the water and blend with the remaining ingredients until smooth. Add a little vegetable water or cashews, depending on the desired consistency.

Season the sauce again, pour over the cooked pasta and top with the fried onions. Serve quickly and enjoy.