Vegan Mac and Cheese

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Creamy Mac ‘n’ Cheese! This delicious classic has had a vegan makeover... Recipe and imagery development courtesy of Life_by_Ms_Lewis
  • 1 Place the cashews into a bowl and fill with warm water so the cashews are covered. Leave them to soak for at least one hour, or preferably overnight
  • 2 Check the cashews by pressing one between your fingers - they should be very soft and easy to crush
  • 3 Drain and rinse the cashews, then blend them alongside all of the dry ingredients (apart from your breadcrumbs and dried herbs) and add a little of the plant milk at a time until your sauce is smooth and creamy, not too loose. When the mixture is smooth and bright yellow in colour, it is ready
  • 4 Cook your pasta as recommended on the package. When soft, add this to the ovenproof dish and pour over your cashew sauce, mixing thoroughly to coat the pasta well
  • 5 Spread the pasta out evenly so there are no gaps, and evenly place the tomato halves.
  • 6 Top the pasta with the breadcrumbs, dried herbs and a drizzle of olive oil. Place in the oven until the breadcrumbs have browned and the tomatoes are soft


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