When practising a plant-based diet, one of the trickiest aspects is how it affects dinner time. Lunch and breakfast are pretty easy, but when you want something substantial, several factors come into play; a)you need it to fill you , b) is it healthy and c) won’t take forever to make.
Cooking the same things over and over can get boring and when you're constantly looking for inspiration, dinner time can become something to be dreaded, instead of a chance for you to switch off and enjoy making a nutritious meal for yourself.
To save you the stress, we’ve checked out BOSH’s amazing vegan recipes and picked out this crowd-pleaser Mac and ‘Cheese’ recipe, that is not only healthy and can be whipped up in minutes but will be undeniably popular with picky eaters! Win, win win!
Check out below for ingredients and instructions!
750ml Unsweetened plant-based milk (
1 Clove garlic
40g Plain flour
100g of Vegan cheese
3tbsp Nutritional yeast
2tbsp Dijon mustard
Salt and pepper
Boil water in a saucepan and add macaroni. Leave to boil and soften for about 8 minutes before draining.
Place unsweetened plant-based milk and cashews into a separate saucepan and heat until lightly bubbling.
Place milk and cashews into a blender and blast until it is totally creamy and smooth.
Next heat a little olive oil in a pan and add garlic, ensuring you don’t burn it.
Add the flour to the pan, stirring with oil and garlic to make a roux with a paste-like texture.
Gradually add milk and cashew blend into the pan over a low heat. Mix gently to create a creamy, thick sauce, stirring away any lumps.
Mix in the vegan cheese, nutritional yeast and Dijon mustard and stir in to create a really cheesy texture. Add cooked macaroni and set to one side.
In another pan, add olive oil and breadcrumbs together. Sprinkle a pinch of salt and pepper over it. Allow them to brown and then spoon them over the Mac and ‘Cheese’ mixture.
Serve and no one is any the wiser!