Hazel’s – Truffle Mac 'n Cheese Topped With Southern Fried ‘Chick’n’

Directions

1. Bring the water to boil and salt generously. Cook the macaroni according to the packet instructions - you want it to be al dente as it will continue to cook in the oven once the sauce is ready.

2. Cut up and roast the onion, carrot, sweet potato, garlic bulb together with olive oil, salt and pepper for 20 mins at 180 degrees, keep an eye on it and ensure it isn't burnt

3. Bring more water to boil (no salt needed) and add the cashews, cook for 30 minutes or until soft, this can be done whilst the veggies are roasting. Once the cashews are softened you can drain them.

4. In a food processor/ blender add the cooked cashews to 300ml of alternative plant-based milk (I like unsweetened soy but others work well too) then add the mustard, miso, thyme, smoked paprika, roasted veg, vegan cheese, nutritional yeast and blend until smooth. Once smooth, season to taste with salt and pepper.

5. Choose a baking dish large enough for your pasta, add the pasta and sauce and stir so every piece is coated. Put in a preheated oven at 180degrees and cook for 20 minutes or until Golden Brown.

6. Once cooked in my dish I added some vegan chicken pieces and truffle oil to have on top, but you can eat the dish plain which is gorgeous or feel free to add other toppings. Good toppings could be Vegan Bacon Crispy Onions, Vegan Pesto, Vegan Sausage, Vegan Chorizo, You get the idea so get creative! Enjoy!