Roasted Red Pepper Cashew Mac and Cheese*

Author: Holly White

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Roasted Red Pepper Cashew Mac and Cheese

Ingredients

• 4 portions of macaroni pasta or whatever pasta you have
• Olive oil
• 1 small onion, finely sliced
• 2 cloves of garlic - minced.
• 200g cashews
• 200 ml of plant based milk
• 1 tablespoon nutritional yeast
• 1 jar Frontier Foods Roasted Red Peppers
• 2 teaspoons wholegrain mustard
• 1 x vegetable stock cube
• 1 tsp of apple cider vinegar or lemon juice
• pinch salt

To serve

• Fresh basil
• Finely sliced cherry tomatoes.

Instructions

1. Cover the cashews in boiling water and leave to soak for 10 minutes.
2. Lightly fry the onions and garlic. Allow to cool but don’t wash the pan.
3. Drain and place the cashews into a blender, along with the onions, garlic, almond milk, nutritional yeast, mustard, apple cider vinegar and a good pinch of salt. Pulse until smooth and creamy.
4. Add 1/2 the jar of Frontier Foods Roasted Red Pepper.
5. Slice the remaining half and set aside.
6. Once ready to serve, cook the pasta with the vegan stock cube. Once cooked, drain - reserving a little of the stock.
7. Stir the sauce through the pasta and heat through before serving adding 2-3 tablespoons of the stock pasta water.
8. Serve piping hot with a portion of sliced Roasted red peppers, chopped cherry tomatoes and fresh basil.

Did you make this recipe?

Tag @hollywhite.ie on instagram and hashtag it # HWCookingClub

*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.