Have no fear cheese lovers, we’ve found the secret to recreating the perfect Mac & Cheese 👌
You will need: 🛒
✅ 1 cup raw cashews
✅ Warm water, for soaking cashews
✅ 1 head of garlic 🧄
✅ 5 tablespoons olive oil
✅ 3 teaspoons salt 🧂
✅ 3 cups cold water 💦
✅ 11⁄4 cups bread crumbs (find some great wholegrain varieties here ➡️ https://bit.ly/3mzuOX5)
✅ 1⁄2 teaspoon paprika
✅ 2 tablespoons vegan butter 🧈
✅ 3 cloves garlic, minced
✅ 3 tablespoons all-purpose flour
✅ 2 teaspoons apple cider vinegar (check out our HUGE selection 👉 https://bit.ly/2HOQM9F)
✅ 3 tablespoons nutritional yeast (the Engevita flakes on our site are packed with B12 😍 https://bit.ly/2TzQZQs)
✅ 1⁄4 teaspoon ground turmeric
✅ 3⁄4 teaspoon freshly ground black pepper
✅ 3 cups cooked macaroni
Method 👩🍳
1. Add the cashews to a medium bowl and cover with warm water by 1 inch. Soak for 3–4 hours, until the cashews are softened and plump, then drain.
2. While the cashews are soaking, make the roasted garlic: Preheat the oven to 400°F (200°C).
3. Cut off the top 1⁄2 inch of the head of garlic and drizzle with 1 tablespoons of olive oil. Replace the top of the head of garlic and wrap tightly in foil. Roast for 35–40 minutes, until the cloves are easily pierced with a fork. Unwrap the garlic and
let cool completely. Once cooled, remove all of the cloves from their skins.
4. Add the soaked cashews and roasted garlic cloves to a high-powered blender. Add the cold water and blend on high speed until completely smooth. 30–60 seconds. Set aside.
5. Heat 2 tablespoons of olive oil a 12-inch cast iron skillet over medium-high heat. When the oil is shimmering, add the breadcrumbs, paprika, and 1 teaspoon of salt and mix with a spatula to coat with the oil. Toast for 3–5 minutes, until the bread crumbs are lightly golden brown, stirring occasionally to prevent burning. Remove the breadcrumbs from the pan and set aside.
6. In the same skillet, melt together the vegan butter and remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 2–3 minutes, until fragrant but not browning. Whisk in the flour, making sure there are no clumps. Cook the roux for 3–4 minutes, whisking continuously, until the flour is golden in colour and fragrant.
7. Add the blended cashew mixture to the skillet and whisk well to combine with the roux. Add the nutritional yeast, apple cider vinegar, turmeric, pepper, and remaining 2 teaspoons of salt. Reduce the heat to medium-low and simmer the sauce for
2-3 minutes, until slightly thickened. It should be thick enough to coat the back of a spoon and pool when drizzled. If the cheese sauce is too thick, add more water, 2 tablespoons at a time, until it is the desired consistency.
8. Add the macaroni and toss until well coated in the sauce.
9. Sprinkle the toasted bread crumbs on top of the pasta in an even layer.
10. Bake for 15-20 minutes, until the sauce is bubbling around the edges of the skillet and the bread crumbs are deep golden brown. Then tuck in 😋
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