Midweek^ RECIPES
Macaroni cheese
by Harriet Emily (www.harrietemily.com)
Serves 3-4 | Prep 10 mins | Cook 30 mins | Calories 672 (per serving)200g (1¾ cups) vegan mozzarella,
cubed or grated
150g (1 cup) cashews
500ml (2 cups) boiling water
5 tbsp nutritional yeast
1 tsp salt
¼ tsp turmeric
½ tsp paprika
¼ tsp black pepper
¼ tsp chilli powder
¼ tsp garlic powder
1½ tsp tapioca lour
250g (2 cups) macaroni tubes1 Preheat the oven 200°C/Gas Mark 6.
2 Half fill a pan with water, place over
a medium-high heat and bring to
a boil. Add the pasta and cook
according to the packet.
TO MAKE THE SAUCE
1 Place the cashews into a blender
with the boiling water and blend
until smooth. Transfer the cashew
cream to a large pan.
2 Place the pan over a medium heat
and add the nutritional yeast, paprika,
turmeric, chilli, salt and pepper. Stir
until well mixed.
3 Add the vegan cheese and mix until
it has melted into the sauce. I find it
easiest to do this using a hand whisk.
Once the sauce is smooth, removefrom the heat and add the tapioca
flour to thicken the sauce. Stir until
it’s smooth.
4 Once the pasta has cooked, drain
and tip into the sauce. Stir until
evenly mixed.
5 Pour the macaroni cheese into
a heatproof dish, and bake in the
oven for around 20-25 minutes, or
until golden brown on the top.
6 Once cooked, remove from the
oven, and allow the dish to cool for
a few minutes before serving.Total fat Saturates Salt Sugar Protein- 4g 4.2g 2g 2.6g 27.7g