Mac and Cheeze with Vegan Mozzarella

Bring a large pot of salted water to the boil. Once boiling, add the macaroni and cook for 7-8 min. Drain once cooked.

Meanwhile, peel and finely slice the red onion. Peel and mince the garlic. Deseed and finely slice the red pepper. Chop the cherry tomatoes in half.

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the red onion and red pepper with a pinch of salt and fry for 5 min until softened. Add the garlic and fry for 2 min further. Once cooked, transfer the onions and peppers to a blender or food processor and reserve the pan.

Meanwhile, grate the lemon zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemon. Add the cashew nuts, dijon mustard, nutritional yeast, paprika, a pinch of turmeric, the measured water, 1 tsp of lemon zest and 2 tbsp of lemon juice to the blender. Blitz for 3-4 min until completely smooth. Season with salt and pepper to taste.

Return the reserved pan to a medium heat with the sauce and bring to a gentle simmer. Once slightly thickened, add the pasta and stir through. Cook for 1 min and remove from the heat.

In a large bowl, combine the balsamic vinegar, olive oil, salt and pepper. Add the cherry tomatoes and rocket to the bowl and toss well. Divide the pasta among plates or bowls. Garnish with the vegan mozzarella and finish off with a generous grind of black pepper. Serve the cherry tomato and rocket salad on the side.