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Cashew and broccoli macaroni cheese

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.

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