Ingredients

• Ingredients 300g macaroni  750ml unsweetened plant-based milk  50g cashew nuts  40ml olive oil  1 garlic clove  40g flour  100g dairy-free cheese  3 tbsp nutritional yeast  2 tsp Dijon mustard  50g fresh breadcrumbs  2 tbsp olive oil  Salt and black pepper 

Preparation

• Preparation Preheat grill to high. Large saucepan of salted water on a high heat. Medium saucepan on a medium-high heat. Power blender. Large ovenproof frying pan. Microplane or fine grater. Whisk. Cook the mac: Bring the pan of salted water to the boil. Add the macaroni and cook for 1 minute less than stated on the packet instructions. Drain Meanwhile, make the nut milk mixture: Put the almond milk and cashews into the medium saucepan and bring to the boil. Allow to cool. Transfer the mixture to the power blender and blitz until smooth  Make the sauce: Put the frying pan over a medium heat and add the olive oil.  Peel the garlic and grate it straight into the pan. Cook for a couple of minutes until just starting to brown. Add the flour to the pan and whisk until it combines with the garlicky oil to make a paste.  Cook for 1 minute. Reduce the heat to low. Slowly pour in a little of the nut milk mixture and whisk until completely combined. Keep adding more, little by little, whisking until all the nut milk is incorporated. Cook for 2 minutes. Grate the dairy-free cheese. Add the nutritional yeast, mustard and cheese to the pan. Stir to mix, adding a splash more almond milk if the mixture is too thick. Taste and season generously with salt and pepper. Drain the cooked macaroni. Take the pan of sauce off the heat and tip in the drained pasta. Stir to coat the pasta in the sauce. Make the topping:  Put the breadcrumbs, olive oil and a big pinch of salt and pepper into a bowl and stir to mix. Scatter the crumbs over the pasta Finish: Place the pan under the grill and cook for 2-3 minutes, keeping a close eye on it, until the topping is crispy. Serve.