Vogan Cashew Mac & Cheese

Hello and welcome with everyone with us on VegansBook !! We know how much you love Mac and Cheese and even if you don't we're all hopeful that you'll start liking them after this recipe. I know We’ve done “Mac and cheese” a couple of times, but this time is different cause we have a new completely delicious recipe that we believe it will make your day, get ready and follow our Steps to achieve a satisfying result.
Without any further do let's get to work !

Ingredients: Mushroom Bites:2 cups chestnut mushrooms 2 tbsp maple syrup 2 tbsp liquid smoke Pinch salt Crispy Kale & Tomatoes:2.5 cups kale 2 cups cherry tomatoes 2 tbsp olive oil 2 tbsp balsamic vinegar Pinch salt Cashew ‘cheese’ Sauce:2 tbsp dairy free butter 1/2 white onion 2.5 cups soy milk 1 cup plain flour 4 tbsp nutritional yeast Juice of 1 lemon 1/2 tbsp apple cider vinegar 1/3 cup aquafaba (1/2 tin chickpea juice) 2 tbsp dijon mustard Cashew milk (1 cup cashews & 1 cup water blended) Enough macaroni for 4 people Garnish:KaleSunflower Seeds

Instructions! + Video

1. For the mushrooms, chop them, spread them in a baking dish and drizzle with the liquid smoke, maple syrup, oil & salt, making sure each sliced shroom is coated. Roast for 20 minutes at 200℃ (392℉). 2. Place the kale and tomatoes in a dish, drizzle with oil and salt, and pour the balsamic vinegar over just the tomatoes. Roast for 8 minutes at 200℃ (392℉). 3. In a pan, heat the dairy-free butter, onions and soy milk and bring to the boil. 4. Remove from heat and pour into a blender, along with the flour, nutritional yeast, lemon juice, cider vinegar, mustard and cashew milk. Blend until smooth. 5. Pour the mix back into a pan and heat until it thickens slightly. Stir in the cooked macaroni and the roasted mushrooms, kale and tomatoes from earlier. 6. Serve and garnish with more kale and sunflower seeds