1 cup soy milk (use almond milk for a soy-free version).
1 small potato, peeled and chopped in small pieces
1/3 cup chopped onion
2 cloves of garlic, minced
3 tablespoons nutritional yeast
1 teaspoon mustard
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon tomato paste
1/4 teaspoon turmeric
1/8 teaspoon black pepper
For the vegan nut-parmesan:
2 Brazil nuts
1 tablespoon nutritional yeast
pinch of salt
squeeze of lemon
For the pasta:
3 cups of dry pasta (around 300g). I used whole wheat Elbow Macaroni but you can use any kind of pasta. (Use corn or rice pasta for a gluten-free version)
Cook the pasta according to the package instructions.
Add the milk, potato and onion to a small sauce pan. Bring to a light boil, then lower the temperature to the minimum, cover and simmer until the potato is throughly cooked (around 15 minutes).
Meanwhile, prepare the vegan Parmesan by grating the walnuts and Brazil nuts using a fine grater. Then mix it with the nutritional yeast, salt and a squeeze of lemon juice. Set aside.
Once the potato and onion is cooked, add the rest of the sauce ingredients and blend until smooth. I highly recommend using a high-speed blender for better results (you will get the creamiest consistency!)
Preheat your oven to 200ºC
Place the cooked pasta in a baking dish (or in two single-serve oven dishes as I did) and stir in the cheese sauce.
Then top it with the vegan Parmesan.
Bake it using the grill function for around 3 minutes. Be EXTREMELY careful and pay attention to the oven. The grill function can be very strong and if you do it longer that 3 minutes, your vegan Parmesan might end up burned. Check the oven constantly during those minutes and just turn it off as soon as you see some browning on the Parmesan.
Take it out of the oven and serve.
CuisineLow-Fat, Gluten-Free, Soy-Free
Recipe by The Bright Bird at https://www.thebrightbird.com/mac-cheese-nut-parmesan/