Cashew Mac’n’Cheese

Cashews, when they are used to full effect are as good as tofu in any dish and they lend a different perspective to classic vegan dishes. This recipe for cashew mac’n’cheese is a great alternative to the silken tofu version which is also worth trying. The breadcrumb topping is optional as with all macaroni cheese

Ingredients:

• 2 cups of water
• 1½ cups raw cashews
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon turmeric
• 1/2 cup nutritional yeast
• 2 garlic cloves – finely chopped otherwise use garlic powder – about 1/2 teaspoon
• 1½ teaspoon salt
• 7 oz shredded vegan cheddar or vegan colby cheese
• 12 – 13 oz. macaroni pasta

The breadcrumb topping:

Ingredients:

• 1½ cups panko breadcrumbs
• 3-4 tablespoons vegan butter and melted
• 1/4 teaspoon smoked chilli or paprika

Preparation:

1. If the breadcrumb topping is wanted then it should be baked. In which case preheat the oven to 350ºF. 
2. Lightly butter a casserole dish – 9×13 inch.
3. Soak the cashews in a heat-resistant glass bowl or jug by softening them in boiling water for 5 or 6 minutes.
4. Cook the pasta for up to 10 minutes according to instructions. Drain and place to one side.
5. The soaked cashews are drained and the water discarded.
6. To a blender, add all the ingredients and whizz with on a high setting until a smooth paste is created. You could place all the ingredients in a large bowl and use a stick blender but it might be less messy using a bespoke blender with a mill disc.
7. To make the breadcrumb topping, mix the breadcrumbs, vegan butter and pepper into a small bowl. Mix into a rough paste-like mixture – it doesn’t need to be pretty.
8. Add the pasta to the casserole dish and pour in the vegan cheese-like sauce. Stir to ensure the macaroni is fully coated.
9. Sprinkle the breadcrumbs onto the surface.
10. Bake for 15 minutes. Follow this by grilling/broiling for 2 minutes to brown the crumbs.
11. Serve with a side salad.