This is a vegan take on mac n' cheese, using cashew sauce instead of cheese. It's surprisingly easy to make - find the cashew cheese recipe here. The addition of wild garlic and fresh onion cuts through, a little greenery lifts the dish.
Serves 2
200g pasta – spelt is great or pasta of choice
2 big tablespoon cashew sauce
½ red onion
a few wild garlic leaves
handful rocket leaves
drizzle olive oil or chili oil
pinch black pepper and salt to taste
Cook the pasta according to packet instructions.
While it’s cooking, finely chop the red onion, roughly chop the wild garlic, once the pasta is ready, drain and transfer to a mixing bowl along with the rest of the ingredients. Mix well and taste for seasoning, serve immediately.
This dish would work really nicely served alongside Roasted Cauliflower Cheese, which also uses cashew cheese. To make the most of the sauce you could play around and mix it up - combine the two or serve alongsdie each other.
