Cashew Mac and Cheese
If you haven't noticed already... we are BIG Mac 'n' Cheese fans. Being vegan, we have found many ways to create vegan cheese flavours, playing with lots of methods and vegetables. When it comes to macaroni cheese, the creamier the better. Which is why we love using cashew nuts to really create the thick and creamy texture. Enough talking, let's get cooking!!! Like this? Get the BOSH! cookbook! The guys over at Allplants came over to our studio to make their insanely tasty vegan Cashew Mac & Cheese... so here it is!
Serves
Ingredients
For the mushroom bites
<item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>2 tbsp liquid smoke<item-todo-done><item-todo-done>240g chestnut mushrooms<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
For the crispy kale and tomatoes
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp balsamic vinegar<item-todo-done><item-todo-done>300g kale<item-todo-done><item-todo-done>240g cherry tomatoes<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
For the cashew 'cheese' sauce
<item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>4 tbsp Nooch<item-todo-done><item-todo-done>2 tbsp Dijon mustard<item-todo-done><item-todo-done>½ white onion<item-todo-done><item-todo-done>600ml soy milk<item-todo-done><item-todo-done>120g plain flour<item-todo-done><item-todo-done> Juice of 1 lemon juice of<item-todo-done><item-todo-done>½ tsp apple cider vinegar<item-todo-done><item-todo-done>80ml Aquafaba - (1/2 tin chickpea juice)<item-todo-done><item-todo-done> cashew milk - 120g cashews & 240ml water blended<item-todo-done>
For the garnish and body
<item-todo-done> macaroni pasta cooked - for 4 people<item-todo-done><item-todo-done> sunflower seeds<item-todo-done><item-todo-done>1 handful of kale<item-todo-done>
Before you start
Preheat the oven to 200°C | Baking tray | Blender | Saucepan
For the mushrooms
- Chop the mushrooms, spread them in a baking dish and drizzle with the liquid smoke, maple syrup, oil & salt, making sure each sliced shroom is coated
- Roast for 20 minutes
Roast the veg
- Place the kale and tomatoes in a dish, drizzle with oil and salt, and pour the balsamic vinegar over just the tomatoes
- Roast for 8 minutes
Make the sauce
- In a pan, heat the dairy-free butter, onions and soy milk and bring to the boil
- Remove from heat and pour into a blender, along with the flour, nutritional yeast, aquafaba, lemon juice, cider vinegar, mustard and cashew milk
- Blend until smooth
Mix everything together
- Pour the mix back into a pan and heat until it thickens slightly
- Stir in the cooked macaroni and the roasted mushrooms, kale and tomatoes from earlier
Time to serve
- Serve and garnish with more kale and sunflower seeds
- OR... If you're pushed for time, you can order this dish from the Allplants website!