Mac and Cheeze


  • 80g cashews

  • 1 small onion

  • 3 cloves of garlic

  • Vegetable oil for frying

  • 450ml non dairy milk

  • 1 tsp Dijon mustard

  • 1 ½ tbsp apple cider vinegar

  • 5 tbsp +1 tbsp nutritional yeast

  • 2 tbsp tapioca starch

  • 2 slices toast or stale bread

  • 320g macaroni

  • 150g broccoli

  • 200g chestnut mushroom

  • 150g smoked tofu

  • 1 tsp smoked paprika

  • 50g vegan butter


  1. Add the cashews to a saucepan, cover with water and bring to the boil, leave boiling for 10-15mins.

  2. Chop and fry onion and garlic in a large frying pan with a drop of vegetable oil.

  3. Once the garlic and onion have softened, pop into a blender (or jug if using hand blender) and blend together with the drained cashews, non-dairy milk, mustard, apple cider vinegar, 5 tbsp of nutritional yeast, a generous pinch of salt and crack of pepper and the tapioca starch.

  4. Add the pasta to the saucepan used for the cashews, boil in plenty of water with a pinch of salt. Boil for 5 minutes and then add the broccoli. Drain 2 minutes before the time taken to cook the pasta on the pack instructions.

  5. Rip up the toast into small chunks and blend with the nutritional yeast, a pinch of salt and crack of black pepper. Leave to the side for now.

  6. Fry the sliced mushrooms in the frying pan and cook until all liquid has drained off, then add the smoked tofu and fry with the smoked paprika for 2 mins.

  7. Preheat the oven to 200C.

  8. Heat the vegan butter in a saucepan and once melted added the blended sauce. The tapioca flour may coagulate in lumps so stir continuously until all the lumps are gone and the sauce is piping hot. Then in the large frying pan stir together the pasta, broccoli, mushrooms and tofu and stir in the sauce.

  9. Pour into a ceramic or glass dish and sprinkle over all of the breadcrumb mixture.

  10. Bake in the oven for 25mins and then enjoy.

Share This :