Vegan Mac & 'Cheese'

Directions

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1. Cook pasta in salted boiling water, until al dente. Drain and set aside.
2. While the pasta is cooking, steam the sweet potatoes and potatoes until completely cooked through. This will take about 15 minutes.
3. Meanwhile, add the olive oil and garlic to a large pot on medium heat until lightly golden, about 1 minute.
4. Then add the flour, and stir continuously for 1 minute, or until lightly golden. Stirring constantly will help to avoid burning. Then in a slow and steady stream, add the plant-milk, stirring throughout.
5. Add the remaining ingredients: the steamed potatoes, drained cashews, nutritional yeast, lemon juice, soy sauce, rosemary, mustard and salt.
6. Using an immersion blender, blend until it achieves a creamy consistency; or transfer to a standing blender and blend, then return to the pot.
7. Add this point, add in the broccoli florets and cook in the cheese sauce for 2 - 3 minutes. Add the macaroni and to the sauce, and mix to coat. Your cozy mac & 'cheese' is ready!
8. To make the optional bread crumbs: heat the oil in a small pan on medium heat, and add the garlic. Cook for 1 - 2 minutes, until golden, and then add the bread crumbs. Stir constantly for another 1 - 2 minutes, or until the bread crumbs are toasted and crunchy. Remove from heat and sprinkle over your mac & 'cheese'. Enjoy!

Notes

• * Nutrition tip: aim to use plant-based milk that is fortified with calcium.
• ** Speed-it-up: if you forgot to soak the cashews overnight, let them soak in boiled water for 10 minutes, then drain.

Storage

• Store in an airtight container in the fridge for up to three days.