(Anzeige) Was gibt es besseres als Pasta oder Käse? Für mich sind beide Komponenten absolute Comfort-Foods und die Kombination lässt mein Herz höherschlagen. Nachdem ich auf Pinterest häufig davon gelesen hatte, war meine Mission auch klar: ich muss Vegane Mac and Cheese kreieren.
Im Internet finden sich unzählige Rezepte, in denen verschiedenste Gemüsesorten zu einer cremigen Käsesoße verarbeitet werden. Nach 2-3 Versuchen hatte ich meinen Favoriten gefunden. Natürlich muss auch die Grundlage, sprich die Pasta, stimmen. Deshalb habe ich mich ganz klassisch für Makkaroni entschieden – und zwar für die Bio-Dinkel-Variante von Ja! Natürlich.
Ja! Natürlich setzt auf Papier
Die Pasta von Ja! Natürlich hat ein Verpackungs-Make-Over bekommen. Die Papierverpackungen bestehen aus dünnem, reißfestem Papier und werden aus nachwachsenden und recyclebaren Rohstoffen gewonnen. Das PEFC-zertifizierte Holz für die Herstellung, sowie auch die Papierproduzenten stammen aus Europe. Die Verpackungen können im Altpapier entsorgt werden, wodurch der Kreislauf optimal erhalten bleibt. Von Dinkel, über Vollkornweizen bis hin zu klassischem Hartweizengriess – das Sortiment hält für jede*n die Lieblingspastasorte bereit.
Vegane Mac and Cheese für Zwei
Ihr braucht:
Soße:
- 80g Bio-Cashews (über Nacht in Wasser eingeweicht)
- 200g Bio-Erdäpfel
- 50g Bio-Karotten
- ½ Bio-Zitrone
- ½ Zehe Bio-Knoblauch
- 1 EL Bio-Olivenöl
- 1 EL Bio-Estragon Senf
- 3 TL Salz
- 150 ml Bio-Hafer-Drink oder Bio-Mandel-Drink
- 5 EL Hefeflocken
Außerdem:
- 250g Ja! Natürlich Bio-Dinkel-Makkaroni
Zubehör:
- Hochleistungsmixer oder Pürierstab
- Kochtopf
Bio-Erdäpfel und Bio-Karotten schälen, würfelig schneiden und für 20 Minuten weichkochen. In der Zwischenzeit die eingeweichten Bio-Cashews abtropfen und in den Mixer oder ein hohes Gefäß füllen. 100ml des Kochwassers auffangen und gemeinsam mit dem gekochten Gemüse ebenfalls in den Mixer füllen. Das Kochwasser enthält einen Teil der Stärke der Kartoffeln und sorgt so für eine bessere Soßenbindung. Nun die restlichen Zutaten hinzufügen und so lang mixen/pürieren bis eine glatte, cremige Soße entsteht.
Die Bio-Dinkel-Makkaroni nach Packungsanleitung kochen, abschrecken und dann im Topf mit der Soße vermischen. Nochmals kurz köcheln lassen und dann warm genießen.
Wenn ihr das Rezept für Vegane Mac and Cheese ausprobiert, markiert gerne @ja_natuerlich und @julesvogel auf Instagram. Guten Appetit!
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