NuYu Plant Milks

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Mac & Cheese...

NUYU20038_20201002_0018-min (1)

Serves 6-8


  • 250g mushrooms
  • 2 Tablespoons djon mustard
  • 1 chilli, chopped
  • 2 garlic cloves, crushed
  • 1 onion, finely diced
  • 300g pasta (we used orecchiette)
  • 600ml NuYu Cashew Milk
  • 15g plain flour
  • 20g butter
  • 1 small head of broccoli, cut into florets (250g)
  • 1 small cauliflower, cut into florets (350g)
  • 100g kale, chopped
  • 1 tsp cheddar cheese, grated
  • 40g parmesan cheese, grated
  • Salt and pepper to taste
  • 20g fresh
  • breadcrumbs
  • Olive oil


  1. Heat a pot of salted water and when it comes to the boil add the pasta and cook until almost tender
  2. Add the cauliflower and cook for 1 minute then add the broccoli and cook for a few minutes until tender. Drain and set aside
  3. Heat a large frypan with a little oil and add the onion and garlic, then the mushrooms and sauté until soft. Add the kale and set aside
  4. In a large saucepan, melt the butter and add the flour
  5. Stir for a minute then slowly add the cashew milk, stirring until smooth
  6. Add the paprika, djon mustard and cheese and season to taste
  7. Fold in the pasta and mushroom mix and spoon into a large greased baking dish
  8. Sprinkle over a little extra cheddar, breadcrumbs and parmesan
  9. Bake at 170°C until golden. Serve hot