Ingredients: Serves Two
- One cup of macaroni
- 25g of cashew nuts (it doesn't have to be this precise, just at least this amount)
- Two tablespoons of smoked paprika
- Two - three tablespoons of nutritional yeast
- One tablespoon of garlic granules
- Parsley, salt and pepper to taste
- Panko breadcrumbs - just enough to cover the pasta
1. Take the cashew nuts and place them in a mug of warm water or vegetable stock, whichever you prefer - make sure to add enough water to cover all of the cashew nuts and 1cm more. This time I only soaked the cashew nuts for 10 or so minutes but you can soak them for hours or overnight.
2. Boil the pasta until it's al dente, make sure it isn't over done or too soft as it is going to be baked in the oven.
3. While the pasta is cooking, or while it's drained and in the pan, add the cashew nuts to a food processor (I used my NutriBullet which is amazing for making incredibly smooth sauce so I can't recommend it enough) with the water/stock it has been soaking in as well as the smoked paprika, garlic granules and nutritional yeast - I used the Marigold version but the Bragg one is better! Blend until smooth.
4. Combine the pasta, sauce, salt, pepper and parsley in the pan and mix until well combined. Distribute into two oven safe dishes and cover with the panko breadcrumbs (I found them in Tesco). Bake in the oven at 200 degree celsius until the breadcrumbs are golden brown which for me was about ten minutes and serve hot! If you want to re-heat it, then don't microwave it as the breadcrumbs won't be crispy, you'll have to put it under the grill or oven for up to ten minutes.
There you have my vegan macaroni cheese and now I want to make some more as it's so addictive and delicious! I know the smoked paprika is an odd inclusion but it is what makes this mac 'n' cheese is yummy and mouthwatering; also because it's red it gives the pasta a orange colour that you usually get with American mac 'n' cheese. You could add liquid smoke to it to give it a barbecue flavour or yo could add vegan cheese - I've heard great things about the Sainsbury's own vegan cheese but sadly it's not available at my local store even though it's huge!
Let me know what you think and if you make this recipe? Are you taking part in Veganuary?