Vegan mac & cheese

Indulge in a vegan version of classic mac & cheese for a dairy-free take on everyone's favourite cheesy pasta dish

Ingredients

• 250 g macaroni, dried
• 50 g dairy-free plant block
• 50 g plain flour
• 2 tsp mustard powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 800 ml unsweetened oat or soya milk
• 5 tbsp nutritional yeast
• 75 g sourdough bread, blitzed to breadcrumbs
• 75 g vegan cheddar
• small handful of flat-leaf parsley, roughly chopped

Steps

1. Heat 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.
2. Tip 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.