Cashew Mac n Cheez with Sourdough Garlic Bread Crumble

I’ve been making this mac and cheez for years now and I absolutely love it. It’s the perfect comfort food recipe for the colder months, when all you want is a good hearty meal inside you. But it’s still equally as delicious served cold too, which makes it great for serving at a barbecue in the summer.

Ingredients: Sourdough Garlic Bread Topping 

  • 1/2 Loaf Crusty Sourdough (200g)
  • 60g Dairy Free Margarine
  • 2 Tbsp Chopped Garlic
  • 2 Tbsp Dry Parsley
  • 1/4 Tsp Sea Salt
  • 1/4 Tsp Black Pepper


Melt the margarine in the microwave then add all of the ingredients, minus the bread, to a bowl and stir together until well combined.

Next, add the bread to a food processor and blend until you have small chunks of sourdough. Now pour the breadcrumbs into the bowl and stir until all of the bread is covered with the garlic butter mixture.


  • 350g Wholewheat Pasta (cooked el dente)
  • 100g Cashew Butter
  • 300ml Dairy Free Milk
  • 1/3 Cup Nutritional Yeast
  • 20g Reduced Salt Marmite
  • 1 Medium White Onion
  • 1 Tsp Basil
  • 1 Tsp Oregano
  • 1/4 Tsp Chilli Powder
  • 1 Vegetable Stock Cube
  • 2 Tbsp Lemon Juice or Apple Cider Vinegar
  • 1/2 Tsp Sea Salt
  • 1/4 Tsp Black Pepper


  • Add all of the ingredients (minus the pasta) to a blender and process until smooth
  • When the pasta has cooked, drain the water and add the cashew sauce to the pasta.
  • Place the Mac and cheez into an ovenproof dish, cover the top with the sourdough garlic bread topping and bake for 20 minutes or until the sourdough has browned.

NB: The Mac and cheese sauce will look very liquidy, but it will thicken in the oven. You can add 1 Tsp of cornflour if you want it too be thicker, or leave it as it is for a more saucy Mac and cheese.


© The Hungry Welsh Girl 2020
All photos, recipes and texts are copyrighted unless otherwise stated. All Rights Reserved


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