Vegan Mac and Cheese, also cheese sauce for any pasta, just follow the sauce bit for the sauce or add macaroni for the titular dish! We only use vegan stock and nutritional yeast to create our sauce to keep it simple, delicious and accessible, you can always add your own touches of course!
It’s worth noting that if you want to make more or less of the cheese sauce it scales perfectly. For example, 50g butter, 50g flour, 500ml liquid. 200g butter, 200g flour, 2l liquid etc… 130g makes the perfect amount of sauce for a 500g bag of macaroni, we’ve tested this theory a lot for science!
A really nice addition to the dish is a handful of frozen peas and a few slices of finely chopped vegan bacon (our recipe or shop bought both work well!) You can also cover the top with your vegan cheese of choice for the deluxe edition x
Mac ‘n’ Cheese
6
people15
minutes30
minutesThe ultimate vegan mac and cheese recipe!
Ingredients
130 g vegan spread/butter
130 g plain white flour
650 ml oat milk
650 ml vegan stock (Marigold bouillon)
500 g macaroni
6 tbsp nutritional yeast
Directions
- Set oven to 200 °C/390 °F
- Set the macaroni to cook in water, stir regularly to avoid clumping
- Combine the stock, nutritional yeast and milk in a jug
- Melt the spread/butter in a pan on high heat, then reduce to medium (be careful not to burn this as it will affect the sauce!)
- Add the flour and mix with a wooden spoon until you form a dough
- Pour approx 300ml of the liquid in to the pan and gently combine with wooden spoon
- Mix until you have a consistent and smooth texture
- Keep adding the liquid and combining until you have a beautiful, silky vegan cheese sauce.
- Take the macaroni off the heat when it's just al dente (still a little hard)
- Drain the pasta and fill up an over dish with it, then pour over the sauce and stir in until combined.
- Pop in to the oven for 30 minutes or until golden brown on top.
- Serve and enjoy!
Equipment
- Cooking pot (2l)
- Oven dish (2l)