Name: Creamy Vegan Mac And Cheese
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 6 servings
Ingredients: 160 g raw cashews (soaked overnight); 200 g carrots (peeled and cut into 1cm cubes); 700 g potatoes (peeled and cut into 1cm cubes); 60 ml olive oil; 40 g nutritional yeast; 1 null lemon juice (from 1 lemon); 4 null garlic cloves (peeled and roughly chopped); 1 tbsp Dijon mustard; 1 tbsp white wine vinegar; 1 tsp cayenne pepper; null to_taste salt; null splash water (for thinning sauce); 400 g macaroni; null to_taste salted water (for cooking pasta); 3 tbsp panko breadcrumbs; 30 ml olive oil (remaining for topping); null to_taste seasoning

Instructions

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1

The night before, soak the raw cashews (160 g) in [water] and leave overnight.
2

Heat the oven to 180C/160C fan/gas 4. Steam the carrots (200 g) and potatoes (700 g) together for mins (5), until completely softened. Transfer to a food processor. Drain the cashews and add these with olive oil (60 ml), then blitz to break down the nuts. Tip in the other ingredients – apart from the [macaroni], [breadcrumbs] and the remaining [olive oil] – then blitz again until the mixture is smooth and season well with [salt]. Add a splash of [water] and just a drizzle of [olive oil] if it looks too stiff, then set aside.
3

Cook the macaroni (400 g) in a large pan of [salted water] for 1 minute less than packet instructions, drain then stir through the sauce. Transfer the mix to an ovenproof dish, stir the panko breadcrumbs (3 tbsp) with the olive oil (30 ml) and some [seasoning]. Scatter over the top of the macaroni and bake for mins (20) to mins (25) until piping hot and crisp.