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!
<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>
<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>
<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>
<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>
Preheat the oven to 200°C | Baking tray | Blender | Saucepan