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Vegan mac ‘n’ cheese
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Total Time:
40 minutes
Indulgent vegan mac and cheese that tastes just like the classic favorite. Comforting and satisfying.
Ingredients:
  • 350 g dried macaroni
  • sea salt
  • freshly ground black pepper
  • 1 onion
  • 1 litre unsweetened organic soya milk
  • 100 g dairy-free margarine
  • 85 g plain flour
  • 1 heaped teaspoon English mustard
  • 1½ tablespoons nutritional yeast flakes
  • 50 g vegan cheese optional (available from specialist stores)
  • 5 cloves of garlic
  • ½ a bunch of fresh thyme
  • olive oil
  • 40 g fresh breadcrumbs
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. 2. Cook macaroni in a large pot of salted boiling water as per package instructions. 3. Peel and halve the onion, then simmer in milk until it boils; discard onion. 4. Melt margarine in a pan, add flour to make a roux, then gradually whisk in warm milk until smooth. 5. Stir in mustard, nutritional yeast flakes, vegan cheese, salt, and pepper. 6. Mix cooked macaroni with sauce, transfer to baking dish. 7. Cook garlic and thyme in oil until golden, then blend with breadcrumbs; sprinkle over pasta. 8. Bake in the oven for 20-25 minutes until golden and bubbly. 9. Let it sit for 5 minutes before serving with greens.

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