Macsup thetaste

INGREDIENTS

(serves 4–6) 300g macaroni; 750ml unsweetened almond milk; 50g cashew nuts; 40ml olive oil; 1 garlic clove; 40g flour; 100g vegan cheese; 3 tbsp nutritional yeast; 2 tsp

Dijon mustard; 50g fresh breadcrumbs; 2 tbsp olive oil; salt and black pepper

You will need: grill preheated to high; large saucepan of salted water on a high heat; medium saucepan on a medium-high heat; Nutribullet or other power blender; large frying pan; microplane or fine grater; whisk

METHOD:

1. Bring the pan of water to the boil. Add the macaroni and cook for one minute less than stated on the packet. Drain.

2. Meanwhile, put the almond milk and cashews into the medium pan and boil. Transfer the mixture to the power blender and blitz until smooth

3. For the sauce: Put the frying pan on a medium heat and add the olive oil. Peel grate the garlic straight into the pan. Cook for a couple of minutes until just starting to brown. Add the flour and whisk until it combines with the garlicky oil to make a paste. Cook for a minute.

4. Reduce the heat to low. Slowly pour in a little of the nut milk mixture and whisk until completely combined. Keep adding more, little by little, whisking until all the nut milk is incorporated. Cook for two minutes.

5. Grate the vegan cheese. Add the nutritional yeast, mustard and cheese to the pan. Stir to mix, adding a

ULTIMATE VEGAN MAC & CHEESE

splash more almond milk if the mixture is too thick. Taste and season generously with salt and pepper.

6. Drain the cooked macaroni. Take the pan of sauce off the heat and tip in the pasta. Stir to coat

7. For the topping: Put the breadcrumbs, olive oil and a big pinch of salt and pepper into a bowl and stir to mix. Scatter over the pasta. Place the pan under the grill and cook for 2–3 minutes, keeping a close eye on it, until the topping is crispy. Serve.