Quick Macaroni Cheese from Food for a Future — V30

Ingredients

• Pasta
• Large pot of boiling, salted water
• 350-400g small-medium tubular pasta, eg macaroni, penne or rigatoni (use GF if preferred)
• Sauce
• 1 cup raw cashews (soaked for 1 hour). Raw means unroasted and unsalted. Cashew pieces are a cheaper option
• 1 small onion
• 1 tsp garlic – fresh or from a tube
• 1 tsp dill
• ½-1 tsp salt, start small, add more if necessary
• 1 cup nutritional yeast flakes
• 1.5 cups boiling water (360-400mls)
• 10 jalapeno pepper pieces (from a jar, or 1 whole pepper) OR a pinch or two of chilli powder
• 1 tbsp Dijon mustard
• 1 tbsp cornflour or arrowroot
• Optional
• 1 tbsp soya sauce (tamari is GF)
• Paprika – sweet or smoked – to sprinkle on top
• ½ pack silken tofu, blended with the rest of the sauce – this adds extra protein and smoothness
• Melting vegan cheese and sliced tomatoes for a topping. Violife melts well and is widely available. Greek-style from Tesco or Sainsbury also melts and tastes very good