‘Mac and cheese’ with coconut ‘bacon’ bits

Serves 4

For the coconut ‘bacon’ — 80g coconut flakes — 2 tbsp maple syrup — 2 tbsp liquid smoke — 2 tbsp soy sauce

— 1 tbsp coconut oil

For the ‘mac and cheese’

— 250g macaroni

— ½ head cauliflower, in florets — 1 tbsp olive oil

— 1 small onion, finely chopped — 2 garlic cloves, crushed

— 1 leek, washed and

finely chopped

— 50g almonds

— 300ml almond milk

— 1 tbsp English mustard

— 1 tsp paprika

— 1 tbsp fresh thyme leaves — 1 x 400ml can coconut milk — 5 tbsp nutritional yeast

Preheat the oven to 180C/gas mark 4 and line a baking tray with greaseproof paper.

Stir all the ‘bacon’ ingredients together to coat the flakes, then spread out over the tray. Bake for 10-15 minutes until golden and crisp, stirring a couple of times as it can easily burn.

Bring a large pan of salted water to the boil and cook the macaroni for 8-10 minutes, until al dente, then drain. Blanch the cauliflower florets in boiling water for 3 minutes, then drain.

Add the oil to a large pan and sauté the onion, garlic, leek and cauliflower over a low heat, stirring often. Blend the almonds and almond milk until smooth, then add to the pan to make a sauce. Stir in the mustard, paprika and thyme, then add the pasta. Add the coconut milk and yeast, then season. Cook for a further

1-2 minutes over a low heat, until thick and creamy.

Serve immediately, garnishing with the crispy ‘bacon’ bits.