Easy Macaroni “Cheese” Salad Recipe by Jérôme Eckmeier & Daniela Lais
A vegan friendly reinvention of a classic comfort food dish, this Macaroni "Cheese" Salad is made using cashews and mustard for a quick and easy lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 250g (9oz) macaroni
- sea salt
- 4 cherry tomatoes
- ½ bunch of spring onions
- 50g (1¾oz) frozen peas
- 50g (1¾oz) frozen or canned sweetcorn
- 1, about 100g (3½oz) small sweet potato
- 1 small carrot
- 1 small onion
- 375ml (13fl oz) vegetable stock
- 1 small garlic clove (optional)
- 30g (1oz) cashew nuts
- ½ tsp Dijon mustard
- ½ tsp sea salt
- squeeze of lemon juice
- pinch of freshly ground black pepper
- ½ tsp sweet smoked paprika
- 1½ tbsp vegan margarine
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