Give BOSH! a Shout
Your email has been sent
Pizza Mac & Cheese
- 1 tbsp olive oil
- 1 white onion (minced)
- 2 cloves garlic (minced)
- 1 cup Cashews (soaked)
- ¼ cup almond milk
- 1.5 cups vegetable stock
- 1 tbsp cornstarch
- 2 tbsp nutritional yeast
- 3 roasted red peppers (from a jar)
- 5 sun dried tomatoes (from a jar)
- ½ cup vegan cheese (grated)
- 1 tsp Mustard powder
- 1/2 tsp Turmeric
- 2 tsp Italian herbs
- 2 cups dry macaroni pasta
- 2 tbsp olive oil
- Kalamata olives
- 10 Cherry Tomatoes (cut into halves)
- ¼ cup basil leaves
Cook the pasta as directed on the packet, drain it, put it back in the pasta pot & stir through the olive oil to prevent sticking.
Pour the olive oil into a frying pan, cook the onions until they’re very soft, add the garlic & cook them until you release the aroma.
Pour the onions & garlic into a liquidiser, add the soaked cashews & almond milk & whizz them up into a smooth liquid.
Put the vegetable stock, sun dried tomatoes & roasted peppers into a food processor & whizz them up into a smooth liquid.
Lay the the cherry tomatoes & olives out on a baking tray & bake them at 270 for 10 minutes.
Pour the contents of the food processor & the liquidiser into a frying pan & cook them until you have a nice smooth cream.
Pour the cream & the dairy free cheese into the pasta pot & stir it through until the pasta is completely covered.
Serve the pasta in bowls, top with the cherry tomatoes, olives & garnish with basil. BOSH!