Make the ultimate comfort dish, macaroni cheese, but with vegan credentials. The recipe is quick and easy to make, so a great midweek meal for the family
Prep:15 mins
Serves 6
160g raw cashews200g carrots, peeled and cut into 1cm cubes 700g potatoes, peeled and cut into 1cm cubes 90ml olive oil40g nutritional yeast1 lemon, juice only4 garlic cloves, peeled and roughly chopped1 tbsp Dijon mustard1 tbsp white wine vinegar1 tsp cayenne pepper400g macaroni3 tbsp panko breadcrumbs
STEP 1The night before, soak the cashew nuts in water and leave overnight.STEP 2Heat the oven to 180C/160C fan/gas 4. Steam the carrots and potatoes together for 5 mins, until completely softened. Transfer to a food processor. Drain the cashews and add these with 60ml of the oil, then blitz to break down the nuts. Tip in the other ingredients – apart from the macaroni, breadcrumbs and the remaining oil – then blitz again until the mixture is smooth and season well. Add a splash of water and just a drizzle of olive oil if it looks too stiff, then set aside.STEP 3Cook the macaroni in a large pan of salted water for 1 min less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the breadcrumbs with the remaining oil and some seasoning. Scatter over the top of the macaroni and bake for 20-25 mins until piping hot and crisp.
