Keep adding more, a little at a time, until all the nut milk is incorporated. Cook for one minute, before reducing the heat and slowly pouring in a little of the nut milk mixture at a time, while whisking. Add the flour to the pan and whisk until it combines with the garlicky oil to make a paste. Cook for a couple of minutes until the garlic is just starting to brown. Peel the garlic and grate it straight into the pan. Put a frying pan over a medium heat and add the olive oil. Transfer the mixture to a blender and blitz until smooth. Put the almond milk and cashews into a medium-sized saucepan and bring to the boil. While the pasta is boiling, make the nut milk mixture. Add the macaroni, and cook it for 1 minute less than stated on the packet. Bring a large pan of salted water to the boil. Choose a vegan cheese you like the taste of and stick with it, so you know it tastes good.įirst, cook the pasta. Coupled with a fresh salad it’s the stuff of dreams. This speedy version is exceptionally creamy, incredibly cheesy and wonderfully crunchy. 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. There’s something about creamy, cheesy pasta that just works. Henry and Ian from BOSH! share a great recipe to win over your friends and family.
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