Avocado Mac & Cheese
- 500 g macaroni or rigatoni (try BioXXI, an organic, gluten-free range of Quinoa based food products)
For the avocado sauce
- 2 large avocados, peeled and pitted
- 1 clove garlic
- 2 tbsp lime juice
- Salt and pepper to taste
For the cheese sauce
- 2 tbsp vegan butter (such as Amma's cultured cashew butter)
- 2 tbsp flour
- 1 ½ cups plant-based milk
- 1 cup strong vegan cheese, grated
- Salt and pepper to taste
- Preheat oven to 180°C and grease a casserole or oven dish. Cook pasta according to recipe or package directions until al dente (to bring out the flavour of the pasta, add salt to the water).
- For the avocado sauce: Combine all the avocado sauce ingredients in a food processor or blender. Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.
- For the cheese sauce and assembly: In a large saucepan, melt butter over medium-high heat, whisk flour into the butter to form a roux and cook for 1 minute. Whisk the milk into the roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
- Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
- Remove sauce from heat. Season with salt and pepper. Add pasta to sauce and toss until pasta is evenly coated. Pour into an oven dish or casserole and top with vegan cheese. Bake for 10-15 minutes until the cheese is golden and bubbling.
- Top mac and cheese with extra diced avocado and fresh coriander or flat leaf parsley and serve immediately. Enjoy!
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