Healthy mac n cheese!

The use of the nutritional yeast (provides cheese flavour), beans, lemon, garlic and cashews makes this recipe a much more nutritional version of the classic but is still something you can get your teeth into, plus it’s vegan too!
Another bonus is that it can be made in under 20mins for a super quick meal.

-50g cashews soaked for 4-8hrs
-230g cannellini beans (pre-soaked & drained)

-100ml milk (use canned coconut milk if you want a really creamy taste or else you can use oat, almond etc)
-juice of 1 lemon
-2 garlic cloves
-2 heaped Tbsp nutritional yeast (if you’re not vegan/don’t have this then feel free to use parmesan)
-pasta and veg of choice (I tend to use frozen peas, carrots & wholegrain pasta)
-salt & pepper to taste
Optional: 2 or 3 pitted olives (omit salt) or pinch of turmeric for colour

 Directions

1.       Preheat the oven to 160C

2.       Drain and rinse the beans, then add to a food processor then cook the pasta and veg for about half the usual time as it will  continue to cook in the oven

3.       While the pasta and veg are cooking blend together all of the other ingredients

4.       Drain the pasta and veg then place into a casserole dish and pour over the sauce and stir through evenly