Creamy Mac ‘n’ Cheese! This delicious classic has had a vegan makeover...
Recipe and imagery development courtesy of Life_by_Ms_Lewis
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
Check the cashews by pressing one between your fingers - they should be very soft and easy to crush
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
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
Spread the pasta out evenly so there are no gaps, and evenly place the tomato halves.
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