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A creamy vegan macaroni and cashew bake with a gochujang chilli kick

I buy sweet potatoes by the kilo, so I’m always in want of new and innovative ways to dispatch them into meals. Pasta is particularly receptive (I have Nigella to thank for the introduction), which is how this macaroni came into being.

It is embellished with cashews, the softest of nuts, which create a smooth cream (not dissimilar to a bechamel) and some gentle heat in the form of Korea’s store-cupboard genius ingredient, gochujang. Not the likeliest of bedfellows, admittedly, but a sweet potato well spent.

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