Henry and Ian from BOSH! share a great recipe to win over your friends and family.
There’s something about creamy, cheesy pasta that just works. Mac and cheese is perhaps the perfect example of this, and that’s why it’s become a vegan street food classic all over the world. This speedy version is exceptionally creamy, incredibly cheesy and wonderfully crunchy. Coupled with a fresh salad it’s the stuff of dreams. Choose a vegan cheese you like the taste of and stick with it, so you know it tastes good.
- 300 g macaroni
- 750 ml unsweetened almond milk
- 50 g cashew nuts
- 40 ml olive oil
- 1 garlic clove
- 40 g flour
- 100 g vegan cheese (grated)
- 3 tbsp nutritional yeast
- 2 tsp Dijon mustard
- 50 g fresh breadcrumbs
- 2 tbsp olive oil
- Salt and black pepper
- First, cook the pasta. Bring a large pan of salted water to the boil. Add the macaroni, and cook it for 1 minute less than stated on the packet. Drain the pasta.
- While the pasta is boiling, make the nut milk mixture. Put the almond milk and cashews into a medium-sized saucepan and bring to the boil. Transfer the mixture to a blender and blitz until smooth.
- Put a frying pan over a medium heat and add the olive oil. Peel the garlic and grate it straight into the pan. Cook for a couple of minutes until the garlic is 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 one minute, before reducing the heat and slowly pouring in a little of the nut milk mixture at a time, while whisking. Keep adding more, a little at a time, until all the nut milk is incorporated. Cook for 2 minutes, before adding in the vegan cheese, nutritional yeast and mustard.
- Add the sauce into the pan with the pasta and stir to mix, adding a splash more almond milk if the mixture looks too thick. Season generously with salt and pepper, to taste.
- Next, 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.
- Place the pan under the grill and cook for 2–3 minutes, keeping a close eye on it, until the topping is crispy. Then serve!
Recipe from Speedy BOSH! by Henry Firth & Ian Theasby (HQ, HarperCollins).
Food photography: Lizzie Mayson