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Creamy Vegan Mac 'n' Cheese With Hemp Parmesan

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There's something about a good Mac 'n' Cheese. It's comforting, it's creamy and it's carbolicious (is that even a word?). Either way. Here at GMB, we're dedicated to bringing you the healthiest swaps so that you don't have to miss out on the foods you love!

Ingredients: Serves 1

1/3 cup cashews
1 small carrot
1/2 sachet Pimp My Salad Vegan Hemp Parmesan
1 tsp Dijon mustard
100g gluten-free macaroni elbows


1. Cook the pasta according to packet instructions.

2. Meanwhile, roughly chop the carrot and place all other ingredients into a small saucepan with 1 cup water.

3. Bring to the boil and simmer for about 15 minutes, until the carrot and cashews are soft.

4. Either using an immersion blender or a regular blender once the mixture has cooled, blend into a smooth, creamy sauce. Taste and add salt or pepper if you like.

5. Drain the pasta and fold through the sauce while the pasta is still hot. Serve and top with a generous sprinkle of Pimp My Salad Hemp Parmesan!

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