Tania

4-6

Mac ‘N’ Cheeze

15 minPrep Time

20 minCook Time

35 minTotal Time

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Ingredients

• (use organic ingredients where possible)
• 2 Cups of cauliflower or 1 cauliflower
• 1 Cup raw cashews (not roasted or salted)
• 2 Cloves garlic
• 1 small onion
• 2 Cups Garden Peas (frozen are best)
• 1 Teaspoon of nutmeg
• 2 Tablespoons nutritional yeast
• 2 Cups whole quinoa macaroni
• Savory spice blend and cracked black pepper

How To Make

1. The Cauliflower Part
2. Preheat oven to 400°F (204°C) Chop cauliflower roughly into small pieces, as per the picture and rub in seasoning, cauliflower is bland so season well
3. Place on a stainless roasting tin or vessel of choice (we love stainless as it non-toxic and roast until golden, which should take around 30 – 40 minutes
4. Then, soak the raw cashews in hot water for 15 minutes (or overnight). Drain the water. Sauté the shallots/onion and garlic and season to taste. The onions should be nice and soft. Cook the macaroni according to packet instructions.
5. Cashew Cheeze Sauce
6. To make the cashew cheeze, add the cashews to your blender with 1/2 a cup of water. Blend on low and then increase the speed, add more water until you have the desired sauce consistency
7. Season and add the nutmeg nutritional yeast, roasted cauliflower, and sautéed shallots & garlic.
8. Blend again so that the sauce becomes thick and creamy. Blend on low speed again and build up.
9. To Make the Dish
10. Add the macaroni to a large mixing bowl and pour the cream cheeze, and mix well. Serve up whilst its still hot. If you want to add some bacon flavour you can sprinkle the top with some bacon flakes that you can pre-make. CLICK HERE for coconut bacon recipe. Serve this dish with a nice simple side salad. CLICK HERE for cucumber salad

Notes