Vickys Baked Mac 'n' Cheese, GF DF EF SF NF

Source : Preheat Oven To Gas 5 / 190c / 375 F And Grease A 9 X 9 Overproof Dishput The Cashews In A Bowl And Cover With Boiling Water Set Asideput The Potatoe...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 14, 2022

Step:

  1. Preheat oven to gas 5 / 190C / 375°F and grease a 9"x 9" overproof dish

  2. Put the cashews in a bowl and cover with boiling water. Set aside

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 2 photo
  3. Put the potatoes, onion and carrots in a large saucepan and cover with cold water

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 3 photo
  4. Being to the boil and cook for 15 minutes or until the veg is cooked through

  5. Drain the cooking water off into a jug or bowl. You'll need it in a minute

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 5 photo
  6. Put the cooked veggies into a blender with 480mls (2 cups) of the reserved cooking water, the sunflower spread, nutritional yeast, lemon juice, mustard, paprika & cayenne. Also drain the cashews and put them in the blender too

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 6 photo
  7. Puree until smooth then season to taste with salt & pepper and blitz again to incorporate

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 7 photo
  8. Boil the pasta in heavily salted water for 8 minutes so it's just undercooked

  9. Drain the pasta then gently stir in half of the sauce mixture

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 9 photo
  10. Pour into the ovenproof dish and top with the breadcrumbs. Spray the top with some butter-flavoured spray oil such as the Flora 1 calorie spray

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 10 photo
  11. Bake for 30 - 35 minutes then put under the grill for a minute to brown the top

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 11 photo
  12. The other half of the sauce you can freeze for another time but it will keep well covered in the fridge for up to a week. We actually use it as a nacho dip. I blitz it with a hand blender and reheat it in the microwave with some finely chopped jalepenos and a pinch garlic powder

    Vickys Baked Mac 'n' Cheese, GF DF EF SF NF recipe step 12 photo
  13. You can use roasted aubergine / eggplant in place of the cashew nuts. Simply slice the aubergine into discs, salt each side then weight down so the salt can draw out the bitter liquid inside. Rinse, pat dry, spray with oil and grill/broil them for a few minutes on each side until cooked through. Peel the skin off before adding to the blender with the other ingredients


Ingredients

  1. 'Cheese' sauce
  2. 450 grams white potatoes, diced
  3. 175 grams onion, chopped
  4. 150 grams carrots, chopped
  5. 70 grams cashew nuts or aubergine
  6. 75 grams sunflower spread / butter
  7. 8 tbsp nutritional yeast
  8. 2 tbsp lemon juice
  9. 1 tbsp dijon mustard
  10. 1/4 tsp paprika
  11. 1/4 tsp cayenne pepper
  12. salt & pepper
  13. Topping
  14. 450 grams gluten-free dried macaroni pasta
  15. 50 grams day old gluten-free breadcrumbs

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