I grew up eating Mac & Cheese out of a cardboard box, those days are long gone. I keep this recipe in my back pocket for nights when I want something warm and comforting.
Soak the cashews in a bowl of boiling hot water for 10-15 minutes, or overnight. Set aside.
Warm 2 tbsp oil in a large frying pan over medium heat. Add the onions and garlic, stirring frequently, until soft, about 8-10 minutes.
Bring a large saucepan of salted water to a boil. Cook the pasta until al dente or according to the package instructions. *Reserve a few tablespoons of the pasta cooking liquid.
Toast the breadcrumbs in a frying pan over medium heat, for 3-4 minutes. Next, add the garlic and 1 tbsp oil, stirring occasionally, until golden brown and crispy, about 4-5 minutes.
Strain the cashews and place them in a food processor or a high-speed blender with sauteed onions and garlic. Add the remaining ingredients and blend until smooth.
Strain the pasta and add the cashew cheese sauce, stirring until velvety and smooth. Add a splash of the pasta cooking liquid to help loosen. Serve the mac & cheese in a bowl, topped with the garlicky breadcrumbs and fresh chives.
Mac & Cheese
Mac & Cheese
Mac & Cheese
Mac & Cheese
I grew up eating Mac & Cheese out of a cardboard box, those days are long gone. I keep this recipe in my back pocket for nights when I want something warm and comforting.
Leave a comment
Share
Here’s the recipe video
MAC & CHEESE RECIPE
Serves 4
Cook time: Under 30 minutes
360g (12oz) Conchiglie
100g (2/3 cup) raw cashews
1 onion, roughly chopped
2 garlic cloves, chopped, 1 garlic clove, minced
120g (1 cup) breadcrumbs
3 tbsp extra virgin olive oil
4-5 tbsp nutritional yeast
1/4 tsp wholegrain mustard
5 tsp tamari (or soy sauce)
1/2 tsp turmeric powder
470ml oat milk (2 cups) oat milk
Pinch of salt and black pepper
Fresh chives
Method:
Soak the cashews in a bowl of boiling hot water for 10-15 minutes, or overnight. Set aside.
Warm 2 tbsp oil in a large frying pan over medium heat. Add the onions and garlic, stirring frequently, until soft, about 8-10 minutes.
Bring a large saucepan of salted water to a boil. Cook the pasta until al dente or according to the package instructions. *Reserve a few tablespoons of the pasta cooking liquid.
Toast the breadcrumbs in a frying pan over medium heat, for 3-4 minutes. Next, add the garlic and 1 tbsp oil, stirring occasionally, until golden brown and crispy, about 4-5 minutes.
Strain the cashews and place them in a food processor or a high-speed blender with sauteed onions and garlic. Add the remaining ingredients and blend until smooth.
Strain the pasta and add the cashew cheese sauce, stirring until velvety and smooth. Add a splash of the pasta cooking liquid to help loosen. Serve the mac & cheese in a bowl, topped with the garlicky breadcrumbs and fresh chives.
Enjoy,
Max