Vegan mac 'n' cheese
You just can’t beat a big spoonful of good ol’ mac and cheese. This recipe makes it just how we all like it – extra creamy and cheesey with that crunchy top - but vegan-friendly.
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- 350g dried macaroni
- Sea salt
- Black pepper
- 1 onion
- 1 litre unsweetened soya milk
- 100g dairy-free margarine
- 85g plain flour
- 1 tsp English mustard
- 1½ tsp nutritional yeast
- 50g vegan cheese
- Olive oil
- 40g breadcrumbs
Preheat the oven to 180ºC/160 fan/gas mark 4.
Cook the macaroni according to the packet instructions. Drain once cooked.
Peel and cut the onion in half then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside.
Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste.
Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened.
Stir in the mustard and nutritional yeast flakes.
Grate and stir in the vegan cheese followed by the salt and pepper.
Add the macaroni to the sauce, mixing all together. Pour the mixture into an ovenproof baking dish.
Sprinkle the breadcrumbs over the pasta.
Place the dish in the hot oven for 20 to 25 minutes, or until golden.
Leave to stand for around 5 minutes then serve with garlic bread or seasonal greens.
Why not add some of the vegan cheese gratings into the breadcrumbs and sprinkle on the top? That’ll give it an extra golden crunch!