I am particularly excited about this weeks episode of 'Cook With Coco' as I'm showing you how to make one of my most loved vegan comfort foods - MAC AND CHEEEESE!

You literally cannot go wrong with a classic mac and cheese, and as winter is drawing closer I start to crave these types of naughty meals.

This mac and cheese, however, isn't even too naughty...the sauce is made using cashew nuts and a coconut-oil-alternative to cheese which are good fats for your body as opposed to the usual dairy cheeses that non-vegan recipes use. Call it guilt free indulgence, ey?

As always, the recipe is super easy, quick and fairly inexpensive...come cook with me!

(This recipe make's enough mac and cheese for around 5-6 people)

You will need:

One pack of macaroni

200g of vegan cheese (my favourite is the ASDA Free From Mature Cheddar Alternative - pictured above)

1tsp smoked or regular paprika

2 (or more) garlic cloves

1 cup of cashew nuts

1/2 cup nutritional yeast

Himalayan pink salt

Oat milk (enough to cover your cashews)

Vegetable stock pot (I like the Morrisons Savoury Vegan Stock Pots - pictured above, or the Knorr Vegetable Stock Pots)

Crispy onions (optional)

Fancy trying this recipe? You can watch the full tutorial here.

Be sure to let me know if you recreate it! Tag me in your creations or send me a DM - @cocomykel on both Instagram and Twitter - make sure you follow Flex @flexfmuk on Instagram and Twitter too!

What would you like to see me make next?!

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