Vegan mac & cheese
Indulge in a vegan version of classic mac & cheese for a dairy-free take on everyone's favourite cheesy pasta dish
- Serves: 4 persons
- 250g macaroni, dried
- 50g dairy-free plant block
- 50g plain flour
- 2tsp mustard powder
- 1tsp onion powder
- 1tsp garlic powder
- 800ml unsweetened oat or soya milk
- 5tbsp nutritional yeast
- 75g sourdough bread, blitzed to breadcrumbs
- 75g vegan cheddar
- small handful of flat-leaf parsley, roughly chopped
Step 1Heat the oven to 180C/160C fan/gas 4. Meanwhile, cook the macaroni in boiling water or the microwave for 2 mins less than the packet instructions, then drain and leave to one side. Make the ‘cheese’ sauce by melting the plant block in a large pan. Add the flour, mustard, garlic and onion powders to the pan and cook for 2-3 mins. Pour in the milk slowly and whisk well. Bring to a gentle simmer, stirring constantly, and simmer for a further 4-5 mins, until slightly reduced. Whisk in the nutritional yeast and season well.
Step 2Tip the breadcrumbs, vegan cheese and chopped parsley into a bowl, and stir to combine. Season well. Put the cooked pasta in an ovenproof dish, pour over the sauce and mix it through. Scatter over the crumb mixture and bake in the oven for 20 mins until bubbling and golden. Serve with a lemony dressed green salad, if you like.