Mac and Cashew Cheese

Name: Mac and Cashew Cheese
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 100g cashews, roughly chopped; 350g macaroni; 220ml soya milk; 1 tbsp miso paste; 2 tbsp nutritional yeast; 4 garlic cloves, crushed; 2 tsp Dijon mustard; 2 tsp lemon juice; 30g fresh breadcrumbs; small handful of flat leaf parsley, leaves only, very finely chopped; ¼ tsp sweet smoked paprika; 3 tbsp olive oil; sea salt and freshly ground black pepper

Serves: 4

Ready in: 60 mins +

Cost Cutting Eco Friendly Vegan Friendly

Know your nutrients

Calories

619 -

Fat

25.7g -

Saturates

4.4g -

Sugars

4.8g -

Salt

0.64g -

Protein

21.7g -

Carbs

81g -

Fibre

6.5g -

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“Is there anything greater than mac ’n’ cheese? The creamy, comforting and warming qualities of this dish will ensure it remains a firm favourite classic of mine forever. Making vegan cheese has been a real revolution for me lately. I love cheese, so trying to reduce my dairy intake has been something I've taken care and time to explore throughout this journey. Cashews make such a brilliant base for all things 'vegan cheesy', and the nutritional yeast gives it real flavour.” Fearne Cotton - Happy Vegan (Orion Spring, £20)

Ingredients
Method

Ingredients:

100g cashews, roughly chopped
350g macaroni
220ml soya milk
1 tbsp miso paste
2 tbsp nutritional yeast
4 garlic cloves, crushed
2 tsp Dijon mustard
2 tsp lemon juice
30g fresh breadcrumbs
small handful of flat leaf parsley, leaves only, very finely chopped
¼ tsp sweet smoked paprika
3 tbsp olive oil
sea salt and freshly ground black pepper

method:

Cover the chopped cashews in boiling water and soak for 30 minutes. While the nuts are soaking, bring a large pan of salted water to the boil and cook the macaroni, according to the packet instructions. Drain and set aside.
Preheat the oven to 200C/400F/Gas 6. Drain the nuts thoroughly and transfer to a blender or food processor together with the soya milk, miso paste, nutritional yeast, garlic, mustard and lemon juice. Blitz until completely smooth. Transfer to a saucepan and set over a medium heat. Bring to simmering point and cook for 6-8 minutes, stirring constantly, until thick and creamy. Remove from the heat and combine with the cooked pasta. Transfer to a medium casserole dish. Scatter over the breadcrumbs, parsley leaves and paprika. Season and drizzle over the olive oil.
Bake for 15-20 minutes until the breadcrumbs are crisp and golden. Serve immediately.

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