Vegan Mac and Cheese Toast with Cashew Cheese
Ingredients
Cashew Cheese
- 1 cup cashews
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Pinch cayenne
- 1/4 tsp ground turmeric
- 1/2 tsp dijon mustard
- 1/4 - 1/2 tsp apple cider vinegar (ACV) to taste
- 1/3 - 1/2 tsp sea salt to taste
- 1/3 tsp cracked black pepper
- 1/4 cup nutritional yeast
- 1/2 cup cashew or almond milk
Mac + Cheese Toast
- 250g lentil-based macaroni pasta
- 200g cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 tsp dried basil
- 1 - 2 tbsp olive oil
- 5 slices of favorite bread
- 1 tbsp nutritional yeast
- 1 tbsp chopped fresh parsley
Preparation
Soak the cashews in boiling water for 2 hours or overnight. Drain.
Preheat the oven to 200°C (180°C fan) and line a baking tray with greaseproof paper.
In a bowl, combine cherry tomatoes, minced garlic, dried basil, and olive oil. Toss to mix. Spread the mixture on the prepared baking tray and bake for 15 minutes or until the tomatoes are slightly caramelized and soft.
In a high-speed blender, combine the soaked cashews and all the cashew cheese ingredients. Blend until the mixture is super smooth, about 2 minutes. Adjust the apple cider vinegar and seasoning to taste.
Cook the pasta according to the packet instructions, then drain.
Stir the cashew cheese sauce into the cooked pasta and heat until warmed through. Add a touch of water if it starts to stick.
Stir in the cooked tomatoes and their juices.
Blend 1 slice of bread with 1 tbsp nutritional yeast to create breadcrumbs. Place the breadcrumbs on a lined baking tray, drizzle with olive oil, and a pinch of salt. Bake in the oven (200°C/180°C fan) for 5 - 10 minutes or until golden. Stir in a little chopped parsley.
Toast the remaining 4 slices of bread.
To serve, drizzle olive oil over the toast. Top with the vegan mac and cheese and sprinkle with the toasted breadcrumbs.
