An Unrivaled Vegan Mac n Cheese Recipe

Victoria Jinks

When asked about my favorite vegan dish, it's always Mac N’ Cheese! So simple, yet so delicious. This is something that has took a while to perfect but with such a great range of vegan cheeses available, it has become easy to have it as often as possible without scrimping on taste!

Ingredients:

• 400g macaroni pasta

• 2 tbsp vegan butter

• 3 tbsp plain flour

• 500ml almond milk (unsweetened)

• 1/2 tsp garlic granules

• 1/2 tsp onion granules

• 1/2 tsp nutmeg

• 1/4 tsp turmeric

• 1 cup nutritional yeast

• 1 cup vegan cheese

Topping Ideas (optional):

• Vegan parmesan

• Parsley

• Mushrooms

• Tomatoes

• Vegan bacon crumbles

• Breadcrumbs

Method:

1. Add the pasta to a pan of boiling water

2. On medium heat, in a large pan, add your butter and melt thoroughly

3. Once completely melted, add your flour and make a paste

4. Cook the paste off for a minute or 2, making sure to stir the whole time

5. Start slowly adding your almond milk, around 100ml at a time

6. Keep stirring, don’t move away from the pan otherwise it’ll start to go lumpy

7. Once all your milk has been added, you’ll see its slightly runny but it will thicken up

8. KEEP STIRRING!

9. Preheat oven to 180 degrees

10. Start adding all of your spices, stirring them through thoroughly

11. Add your ‘cheese’ and stir till its completely melted and take it off the heat

12. Take your pasta off the hob and drain

13. Run cold water over pasta then add to an ovenproof dish

14. Add your béchamel sauce over the pasta and mix thoroughly

15. Add toppings (if any)

16. Pop into the oven and bake for 30 minutes till its bubbling away

17. Pop-under the grill for extra crispiness

18. Serve with a side salad and enjoy!

Extra Tips

• Use Applewood cheese for the topping, it melts perfectly

• Add plenty of nutritional yeast for extra cheesiness!

• Use a whisk to make the Bechamel nice and thick

• Add a tsp of marmite for extra flavor

Bon Appétit!