Dairy-free Creamy Mac and Cheese

Going vegan doesn’t mean your meals will be boring - just look at this delicious Mac and Cheese replacing cheese with raw cashews! Be warned: it’s highly addictive!

Dairy-free Creamy Mac and Cheese

Ingredients (Serves 4 to 5):

Dried macaroni 280g
Yellow potatoes, peeled and diced 128g
Carrots, peeled and chopped 64g
Onion, chopped 43g
Water (from boiling vegetables) 177mL
Raw cashews, soaked for 4 to 6 hours 40g
Coconut milk 60mL
Lemon juice 1 tbsp
Salt To taste
Onion powder 1/2 tsp
Garlic powder 1/2 tsp
Paprika 1/2 tsp
Yellow mustard 4 tsp

1. Cook macaroni for 6 to 8 minutes in salted water until al dente. Drain and set aside.

2. Place potatoes, carrots and onion in boiling water. Cook for about 10 minutes until vegetables are tender and soft. Drain, and keep the cooking water.

3. Place cooked vegetables into a blender. Add cooking water, cashews and the remaining ingredients. Blend until smooth to create a creamy sauce.

4. Pour sauce over cooked macaroni. Season with salt and serve immediately.


Meatless Burgers You Need to Try

There’s so much to love about beef, but if you need a break from meat, here are four meatless burger patty recipes you can try at home. For something even more hassle-free, grab a pack of Beyond Meat patties at city'super!

Purple Sweet Potato Burger

Ingredients (Makes 4):
Large purple sweet potato 1pc
Mushrooms, finely chopped 130g
Kale, finely chopped 260g
Onion, finely chopped 1/4pc
Clove garlic, minced 1pc
Salt 1/2 tsp
Pepper 1/4 tsp
Wholemeal burger buns 4 buns
Avocado, sliced (optional) 1pc
Olive oil For cooking

1. Loosely wrap the sweet potato with foil and bake at 200°C for 30 minutes. Set aside to cool. While the sweet potato bakes, heat about 1/2 tbsp olive oil in a pan on medium high heat, then add onions, garlic and mushrooms and cook until softened.

2. Add kale and cook for another 3 to 4 more minutes. Remove from heat and place in a mixing bowl. Season the mixture. 

3. Mash sweet potato and add to the mushroom mixture. Mix well and shape into 4 patties. Cook patties in a pan over medium heat until browned and crispy.

4. Place patties on burger buns and top with sliced avocado.


Curry Chickpea Burger

Ingredients (Makes 4):
Cooked chickpeas, rinsed and drained 150g
Panko breadcrumbs 30g
Fresh cilantro 30g
Garlic cloves, finely chopped 3pcs
Lemon juice 3 tbsp
Olive oil 1 tbsp
Curry powder 1 tbsp
Salt 1/2 tsp
Pepper 1/4 tsp
Wholemeal burger buns 4buns

1. Place chickpeas, cilantro and garlic into food processor and pulse until coarsely chopped. Add remaining ingredients. Pulse again until mixed well. Shape mixture into 4 patties.

2. Coat a large pan with olive oil and place over medium heat. Place patties in the skillet and cook until the bottoms start to brown, about 4 minutes. Flip and cook the other side for another 4 minutes. Remove from heat and transfer to a plate.

3. Assemble burgers with the buns, cooked patties and greens of your choice. 


Beetroot Veggie Burger

Ingredients (Makes 4):
Beetroot, peeled and cut into cubes 170g
Quinoa, cooked 85g
Onion, chopped 1pc
Garlic cloves, minced 2pcs
Flour 128g
Panko breadcrumbs 70g
Coconut oil, melted 1 tsp
Lemon juice 2 tsp
Salt 1 tsp
Pepper 1/2 tsp

1. Bake the beetroot cubes at 180°C for 30 minutes. Set aside to cool.

2. Place the roasted beets in a food processor and blend. Add remaining ingredients and stir to combine. Add more breadcrumbs if the texture is too mushy. 

3. Shape mixture into 4 patties. Cook in a pan over medium heat for about 8 minutes on each side until browned and crispy. Assemble the burgers and serve immediately.


Portobello Mushroom Burger

Ingredients (Makes 4):
Portobello mushrooms 8pcs
Vegan mayonnaise 60g
Wholemeal burger buns 4buns
Romaine lettuce leaves 4slices
Tomato, sliced 1pc
Red onion, sliced 1pc


Canola or vegetable oil 60mL
Balsamic vinegar 60mL
Garlic powder 2 tsp
Onion powder 2 tsp
Soy sauce 2 tsp
Ground pepper 1 tsp

1. Whisk oil with vinegar, garlic powder, onion powder, soy sauce and pepper in a large bowl. Add mushrooms and toss to coat thoroughly. Marinate at room temperature for 20 minutes.

2. Set the grill to medium heat and grill mushrooms for about 8 minutes until tender. Remove from heat and set aside.

3. Spread vegan mayonnaise on the inside of each burger bun. Assemble by place 2 grilled mushrooms and top with a lettuce leaf, sliced tomato and onion. Serve promptly.

Beyond Burger


Ingredients (Make 4):

Beyond Meat vegan patties 4pcs
Vegan mayonnaise 85g
Wholemeal burger buns 4buns
Romaine lettuce leaves 4slices
Tomato, sliced 1pc
Red onion, sliced 1pc

1. Lightly toast the buns and set aside. 

2. Season the patties with salt and pepper. Add olive oil to a pan over medium high heat. Cook the patties for 3 minutes on each side. 

3. Build the burgers with lettuce, tomato, onion, and vegan mayonnaise. 



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