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Easy Vegan Mac n Cheese

Super easy with no weighing involved, and tastes amazing - you need to give this a go!

Dairy / soya / egg / nut free

Takes 15 minutes. Serves 2 adults & 2 children


Storage: keep covered in fridge for 3 days & reheat until piping hot.

Freeze for up to 3 months.


INGREDIENTS

- 250g macaroni

- 4 tbsp vegan butter or spread (I used Flora)

- 4 tbsp plain flour

- 400ml plant milk (I used oat)

- 3 tbsp nutritional yeast

- 2 handfuls of grated vegan cheese (I used cathedral city plant)


METHOD

  1. Cook pasta according to pack instructions, reserving some starchy pasta water

  2. In a separate pan melt the butter until foaming then add the flour. Mix well and cook for 1 min

  3. Gradually add the milk, stirring constantly, until combined

  4. Add the nutritional yeast & cheese, mix well

  5. Add 2 tbsp pasta water to loosen then mix sauce into drained pasta. Season adults portions to taste



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