Macaroni and cheese vegan

Ingredients for 4 servings:

• 500 g pasta (I recommend macaroni)
• 180 g cashew nuts
• 240 g tomatoes, chopped
• 1 tube(s) Tomato paste
• 4 tbsp, heaped wheat flour type 405
• 4 tbsp oil, e.g. olive or rapeseed oil
• 1 tbsp salt
• 1 tsp pepper or more if needed
• ¾ liter of water or plant milk
• n. B. Onion(s), diced, optional
• n. B. Garlic, crushed, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat oven to 200°C (top/bottom heat). First, pre-cook the pasta for about 5 minutes; it should still be quite firm to the bite. Puree the cashews, adding a little water if necessary to make it easier. In another pot, heat the oil and sprinkle over the flour. Quickly mix with a whisk and let it sweat a little longer. Don’t burn it! Then gradually add water or plant-based milk while stirring until you have a nice, yet not too runny, roux. Add the pureed cashews, the chopped tomatoes, and the tomato paste and season with salt and pepper. Mix everything well. For a finishing touch, stir in 1 tablespoon of olive oil if desired. Tip: If you like onions and garlic, you can sauté them in a separate pan and add them. Drain the pasta after cooking and then add it to the sauce. Mix everything well and pour into a prepared casserole dish. Bake in a preheated oven for approximately 25 to 30 minutes. The surface should be lightly browned. Baking time may vary depending on the oven. Per serving, approximately 613 kcal.