Mac and cashew cheese

• 100g cashews
• 350g macaroni
• 220ml soya milk
• 1 tbsp miso paste
• 2 tbsp nutritional yeast
• 5 garlic cloves
• 1.5 tbsp dijon mustard
• 2 tsp lemon juice
• 30g fresh breadcrumbs
• flat leaf parsley
• 0.25 tsp sweet smoked paprika
• 3 tbsp olive oil
• sea salt

Instructions

1. 1

   Cover the chopped cashews in boiling water and soak for 30 minutes.

2. 2

   While the nuts are soaking, bring a large pan of salted water to the boil and cook the macaroni, according to the packet instructions.

3. 3

   Drain and set aside

4. 4

   Preheat the oven to 200°C/180°C fan/400°F/gas mark

5. 5

   Drain the nuts thoroughly and transfer to a blender or food processor together with the soya milk, miso paste, nutritional yeast, garlic, mustard and lemon juice.

6. 6

   Blitz until completely smooth.

7. 7

   Transfer to a saucepan and set over a medium heat.

8. 8

   Bring to simmering point and cook for 6-8 minutes, stirring constantly, until thick and creamy.

9. 9

   Remove from the heat, combine with the cooked pasta and season to taste.

10. 10

    Transfer to a medium casserole dish.

11. 11

    Scatter over the breadcrumbs, parsley leaves and paprika.

12. 12

    Season again and drizzle over the olive oil.

13. 13

    Bake for 15-20 minutes until the breadcrumbs are crisp and golden.

14. 14

    Serve immediately.