Creamy Mac 'n Kees - One Pot Method
Easy, creamy, vegan mac and cheese, ready in 20 minutes or less
Ingredients
- 1 1/2 cups Water* (alternately you could use vegetable stock)
- 1 cup Coconut milk (use coconut cream for an even richer dish)
- 2 cups Parboiled Ackee
- 2 cups Dry pasta (I used tricolor rotini but you could us any type you like)
- Salt and Pepper, to taste
- Nutritional yeast, to taste optional
Optional herbs and spices
- 2 tsp Garlic minced
- 1 tsp Oregano/Basil/Italian Herb Mix
- 1/4 tsp Cayenne Pepper
To finish
- Crispy herbed panko**
Instructions
- Combine water, coconut milk, ackee, herbs and spices (if using) and blend till smooth to combine (you can add a couple pinches of salt here or wait till the end to season)
- Place over medium high heat, add pasta and bring to a boil
- Turn down to a simmer and stir occasionally until the pasta is cooked and the sauce has thickened to coat it
- Remove from heat and season with salt and pepper, add nutritional yeast if using
- Serve warm and enjoy!
Notes
*If you prefer for your pasta to be more al dente reduce the water to 1 cup
**To make crispy panko: mix some panko with dried parsley (or any herb you like) and a bit of oil, toast till golden brown then season with salt and pepper. This keeps well once stored in an airtight container, it's an easy way to add texture to your dishes.