Ingredients - serves 6
100g Cashew nuts - I used Chikas
350 g dried macaroni
sea salt
freshly ground black pepper
1 onion
1 litre almond milk
100 g dairy-free margarine
85 g plain flour
1 heaped teaspoon English mustard
1½ tablespoons nutritional yeast flakes
50 g vegan cheese
5 cloves of garlic
40 g fresh breadcrumbs
Olive oil
1 Broccoli
Method
Preheat the oven to 180ºC.
Cook the macaroni according to the packet instructions in a large pan of salted boiling water.
Meanwhile, peel and halve the onion, then place in a small pan over a medium heat. Blend the milk with cashews and add to saucepan.Slowly bring to the boil, then remove from the heat.
Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux.
Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.
Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish and add chopped up broccoli, then set aside.
Peel and finely slice the garlic. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta.
Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling.