Ultimate Vegan BOSH! Mac and Cheese

BOSH!

Bosh Ultimate Vegan Mac and Cheese

Recipe provided by BOSH! from their Speedy BOSH! recipe book.

If you want delicious plant-based meals in minutes, then Speedy BOSH! is for you with over 100 mouth-watering plant-based dishes you can get from pot to plate in 30 minutes or less. 

From weeknight pies, curries, and pasta dishes for the whole family, wraps, tacos, and salads for on-the-go eating, to awesome cakes, tarts, and bars, this book has you covered. 

No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavor. 

This is the fourth bestselling book from Henry Firth and Ian Theasby and this might just be their tastiest collection of recipes yet. 

 

Serves 4-6.

10.5 oz macaroni 

3 1/4 cup unsweetened plant-based milk 

6 Tbsp cashew nuts 

3 Tbsp olive oil 

1 garlic clove 

Heaping 1/4 cup flour 

3 1/2 oz dairy-free cheese 

3 Tbsp nutritional yeast 

2 tsp Dijon mustard 

Scant 1/2 cup fresh breadcrumbs 

2 Tbsp olive oil 

Salt and black pepper 

  1. Preheat broiler to high. Start one large saucepan of salted water on high heat. Start another medium saucepan on medium-high heat. You will also need a power blender, a large ovenproof frying pan, a fine grater, and a whisk.
  2. Cook the mac: Bring the pan of salted water to a boil. Add the macaroni and cook for 1 minute less than stated on the packet instructions. Drain.
  3. Meanwhile, make the nut milk mixture: Put the almond milk and cashews into the medium saucepan and bring to a boil. Allow to cool. Transfer the mixture to the power blender and blitz until smooth.
  4. Make the sauce: Put the frying pan over medium heat and add the olive oil.  Peel the garlic and grate it straight into the pan. Cook for a couple of minutes until just starting to brown. Add the flour to the pan and whisk until it combines with the garlicky oil to make a paste.  Cook for 1 minute. Reduce the heat to low. Slowly pour in a little of the nut milk mixture and whisk until completely combined. Keep adding more, little by little, whisking until the nut milk is incorporated. Cook for 2 minutes. Grate the dairy-free cheese. Add the nutritional yeast, mustard, and cheese to the pan. Stir to mix. Taste and season generously with salt and pepper. Drain the cooked macaroni. Take the pan of sauce off the heat and tip in the drained pasta. Stir to coat the pasta in the sauce.
  5. Make the topping:  Put the breadcrumbs, olive oil, and a big pinch of salt and pepper into a bowl and stir to mix. Scatter the crumbs over the pasta.
  6. Finish: Broil for 2-3 minutes, keeping a close eye on it, until the topping is crispy. Serve. 

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