Creamy Swede Vegan Mac And Cheese
This dairy free, creamy mac and cheese is thanks to a cunning combination of blended swede and cashew. It’s probably the best swede recipe I’ve tasted…!
Swede (or rutabaga as our American cousins call it) is one of those autumn/winter vegetables many people seem to struggle with. What to do with it? Boil it, roast it, puree it? It’s an enigma.
Fear not, I’m here to provide the tastiest swede recipe of them all. This creamy mock mac recipe. The blended swede is the key to this dish. It provides a wonderful smooth “cheesy” sauce for the pasta. If you’re looking for more tasty swede recipes, be sure to check out a list of my favourite swede recipes.
When To Eat
Swede is in season throughout autumn and winter in the UK. To enjoy this dish to the fullest, cook from October to February. Outside of these months you can switch out the swede for summer squash.
Creamy Swede Vegan Mac And Cheese
Ingredients
- 6 Tablespoons Nutritional Yeast
- 2 Teaspoons Miso Paste
- 1/2 Teaspoon White Pepper
- 2 Teaspoon Dijon Mustard
- 200 g Cashews (soaked overnight, or alternatively soak for 30mins in freshly boiled water.)
- 1 Medium (around 700g) Swede (peeled and cubed)
- 2 Medium Onion (peeled and roughly chopped)
- 2 Cloves Garlic (roughly chopped)
- 2 Slices White Bread
- 800 g Small Pasta
- 1 Tablespoon Vegetable Oil
- 100 ml Water
Instructions
- See post content