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Pizza Mac & Cheese

Pizza Mac & Cheese
Pizza Mac & Cheese

Pizza Mac & Cheese?! Erm GO ON THEN!



  • 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


  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    Pour the onions & garlic into a liquidiser, add the soaked cashews & almond milk & whizz them up into a smooth liquid.

  4. 4.

    Put the vegetable stock, sun dried tomatoes & roasted peppers into a food processor & whizz them up into a smooth liquid.

  5. 5.

    Lay the the cherry tomatoes & olives out on a baking tray & bake them at 270 for 10 minutes.

  6. 6.

    Pour the contents of the food processor & the liquidiser into a frying pan & cook them until you have a nice smooth cream.

  7. 7.

    Pour the cream & the dairy free cheese into the pasta pot & stir it through until the pasta is completely covered.

  8. 8.

    Serve the pasta in bowls, top with the cherry tomatoes, olives & garnish with basil. BOSH!