Ingredients
350g macaroni pasta
Optional additions: broccoli, mushrooms, peas
Fresh parsley to garnish
For the Vegan Cheese Sauce:
½ pack Cauldron Authentic Tofu, drained (200g)
125g raw cashews, soaked in hot water for 1 hour
400ml unsweetened plant milk
2 tablespoons nutritional yeast
1 tbsp tomato paste
2 tbsp pickle brine, or lemon juice
2 tbsp extra virgin olive oil
1/2 tsp garlic powder
2 tsp onion powder
1.5 tsp Dijon mustard
1/2 tsp smoked paprika powder
1/4 tsp turmeric powder
Salt and pepper to taste
For the Tofu ‘Bacon’ Bits:
½ pack Cauldron Authentic Tofu (200g), drained
1 tbsp olive oil
1/2 tsp smoked paprika powder
2 tsp maple syrup
1 tbsp tamari soy sauce