Macaroni "Cheese" Salad
Why not use this ever-popular comfort food dish as the inspiration for conjuring up a cold salad? It doesn’t need any “cheese” – the cashews and mustard help create a vegan version which is a total winner.
|For the macaroni:|
|½||bunch of spring onions|
|50g (1¾oz)||frozen peas|
|50g (1¾oz)||frozen or canned sweetcorn|
|For the sauce:|
|1, about 100g (3½oz)||small sweet potato|
|375ml (13fl oz)||vegetable stock|
|1||small garlic clove (optional)|
|30g (1oz)||cashew nuts|
|½ tsp||Dijon mustard|
|½ tsp||sea salt|
|squeeze of lemon juice|
|pinch of freshly ground black pepper|
|½ tsp||sweet smoked paprika|
|1½ tbsp||vegan margarine|
You will need: a food processor.
1. Cook the macaroni in salted water according to the packet instructions, until al dente. Drain in a sieve, refresh under running cold water, then leave to drain. Set aside.
2. To make the sauce, peel the sweet potato and carrot and chop into 2cm (¾in) cubes. Peel and quarter the onion. Boil the sweet potato, carrot, and onion in the stock until tender (about 10 minutes). Drain and reserve about 250ml (9fl oz) of the stock. Peel the garlic (if using) and use a food processor to purée the garlic, sweet potato, carrots, and onion with the reserved stock, cashews, mustard, salt, lemon juice, pepper, paprika, and margarine until smooth.
3. Halve the tomatoes. Trim the spring onions and chop them finely. Drain or defrost the peas and sweetcorn and pat them dry with kitchen paper. Mix together the macaroni, sauce, tomatoes, spring onions, peas, and sweetcorn.
Tip: This sauce is also excellent for topping grilled dishes, or used as a dip.