Creamy Mac ‘n’ Cheese

Instructions

1. Preheat the oven to 200°C / 390°F fan assisted.
2. Transfer the cashews to a small bowl and cover with hot water straight from the kettle while you carry out the next steps.
3. Trim the cauliflower into florets. Slice the sweet potato, white potato and carrots, and cut the onion into 8 pieces. Add all the veggies to a large baking tray and season with salt, pepper and the paprika, and drizzle with olive oil. Combine with your hands, then bake for 10 minutes.
4. Remove the baking tray from the oven, add the garlic cloves, then bake again for another 10 minutes.
5. Meanwhile cook the pasta as per packet instructions.
6. Drain the cashews and add them to a blender along with the juice of the lemon, nutritional yeast, miso paste, dijon mustard and plant-based milk. Then remove the veg from the oven (but leave the oven turned on) and peel the onion and garlic, and add both to the blender along with all the remaining veg. Blend to create a smooth ‘cheesy’ sauce.
7. Drain the pasta and add to a baking dish, then pour the cheesy sauce on top. Stir to combine.
8. Add all the breadcrumb ingredients to a small bowl and stir to combine. Then sprinkle all over the mac and cheese. Bake for 10 minutes.
9. Remove the mac ‘n’ cheese from the oven and serve! Delicious!