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Vegan mac 'n' cheese recipe
Vegan mac 'n' cheese recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Plant-based mac 'n' cheese that will fool even the pickiest eaters.
Ingredients:
  • 50g olive oil spread
  • 3 spring onions, chopped
  • 40.00 ml plain flour
  • 23.40 gm Dijon mustard
  • 560ml almond milk
  • 250g pulse pasta
  • 1 bunch baby broccoli, cut into 2-3cm lengths
  • 140g vegan cheese, coarsely grated
  • 60g pea
  • 1 corn cob, husks and silk removed, kernels removed
  • 40.00 ml chopped flat-leaf parsley
Instructions:
  • In a medium saucepan over medium heat, melt olive oil spread and sauté two-thirds of the spring onion for 1 min until softened. Stir in flour for 1 min until combined. Remove from heat, then whisk in mustard and milk until smooth. Return to medium-low heat and cook until the mixture boils and slightly thickens, stirring constantly.
  • Cook the pasta in a large pot of boiling water according to package instructions until al dente. Add the baby broccoli for the last 2 minutes of cooking. Drain thoroughly.
  • Combine cheese with spring onion mixture in the pan, stirring until fully incorporated. Season to taste. Fold in pasta, peas, and corn, stirring until everything is well mixed and heated through.
  • Portion out the pasta mixture into individual serving bowls, then garnish with fresh parsley and the rest of the spring onion before serving.

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