Vegan Mac 'n' Cheese
A vegan version of the "cheesey", creamy classic comfort food that is macaroni and cheese
Equipment
- Loaf tin or similar capacity oven dish
Ingredients
- 250 g dried macaroni
- 1½ cups plant milk of choice plus some extra to loosen sauce
- 3 tbsp vegan butter (or olive oil)
- 3 tbsp flour
- 1 tsp dried garlic granules
- 1 tbsp nutritional yeast flakes
- ½ tsp dijon mustard
- 3 tbsp panko breadcrumbs
- 1 tsp olive oil
- 1 clove garlic minced
- zest of one lemon
- leaves only of 2-3 sprigs of parsley finely chopped
Instructions
- Pre-heat the oven to 180 degrees. Cook the macaroni according to packet instructions in a pan of salted water
- Meanwhile, melt the dairy-free butter in a pan over a medium heat, then add the flour and stir with a whisk until it forms a paste.
- Add the milk gradually, whisking continuously until the mixture is lump-free and smooth. Add the dijon mustard and garlic granules and whisk until dissolved properly.
- Bring to a boil and then simmer for 10 minutes, until the sauce is thick and creamy. Keep an eye on it and whisky occasionally to ensure there are no lumps. Add the nutritional yeast flakes and whisk until fully incorporated. Season generously with salt until it tastes "cheesey".
- Toss the cooked pasta with the sauce.
- To make the breadcrumbs, heat a teaspoon of olive oil in a frying pan on medium heat. Add the minced garlic and fry for a minute.
- Add the breadcrumbs and stir until it absorbs all the oil. Toast gently for a few minutes until the breadcrumbs are golden and making sure the garlic doesn't burn
- Tip the hot toasted breadcrumbs into a small bowl with the chopped parsley and lemon zest. Add a pinch of salt and pepper and mix together.
- The pasta sauce will thicken as it cools so if it's too thick, loosen with touch of milk. Transfer to an oven-proof dish. Sprinkle the breadcrumbs on top of the pasta and place into the oven for 15 minutes. Serve up and enjoy!