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Vegan
- Vegan Granola Breakfast Bars with Beerenberg Apple Sauce
- Vegan Roast Vegetable Toastie with Beerenberg Caramelised Onion
- Vegan Polenta Stack with Pesto and Beerenberg Tomato & Cracked Pepper Relish
- Vegan Scrambled Tofu with Beerenberg Caramelised Onion & Tomato Sauce
- Vegan Jack Fruit Sliders with Beerenberg African Spice Taka Tala Sauce & Marinade
- Vegan Sponge Cake with Beerenberg Satsuma Plum Jam and Walnut Maple Crumble
- Vegan Spiced Roast Sweet Potato with Beerenberg Mango Chutney and Cashew Cream
- Savoury Vegan Waffles with Cheesy Bavarian Mustard Sauce and Tomato & Roast Garlic Relish
- Vegan Beetroot, Hazelnut and Quinoa Salad with Balsamic Beetroot Dressing
- Vegan Macaroni with Creamy Cheese Bavarian Mustard Sauce
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Vegan Macaroni with Creamy Cheese Bavarian Mustard Sauce
Preparation time: |
15 mins |
Cooking time: |
30 mins |
Serves: |
6 |
Ingredients
Cheesy Bavarian Sauce
- 3 cups of either pumpkin, sweet potato, carrots or potato
- ½ cup rice bran oil
- ½ cup almond milk
- 3 tablespoons nutritional yeast
- ¼ teaspoon mustard powder
- ¼ teaspoon of turmeric
- ¼ teaspoon celery powder (optional)
- salt to taste
- 1 tablespoon Beerenberg Bavaian Mustard
- 500g Macaroni
Method:
Cook the vegetables in water until soft, drain and allow to cool. Place cooked vegetables and remaining ingredients in a blender and combine into a thick cheesy paste.
Cook macaroni as per packet instructions.
Drain and cover with cheesy Bavarian sauce.
Place into individual serving dishes and grill until the top is golden and crispy.
© 2020 Beerenberg Pty Ltd. All rights reserved.
© 2020 Beerenberg Pty Ltd. All rights reserved.