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Vegan Mac and Cheese

Yields4 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Comfort food at its best, this creamy and indulgent vegan mac and cheese is a pure crowd pleaser. You could also truffle oil instead of olive oil for a luxuriously fragrant sauce.

 250 g vegan dried macaroni
 1 pinch salt
The sauce
 4 tbsp olive oil
 400 ml oat milk
 1 tbsp nutritional yeast (optional)
 4 garlic cloves, chopped, or 1 1/2 tsp of garlc powder
 ¼ tsp cracked black pepper
 ½ tsp salt
 1 tsp smoked paprika
 ¼ tsp Dijon mustard
 2 tbsp corn flour
 120 g vegan cheese, grated
For the topping (optional)
 ½ tsp olive oil
 1 garlic clove, finely chopped
 4 Brussel sprout, trimmed and finely sliced
 1 pinch salt
1

Bring a large pan of salted water to the boil. Add the macaroni and cooke until al dente.

2

To make the sauce, put all the ingredients apart from the vegan cheese into a bowl of blender and whisk or blend until smooth.
Tip into a large pan over a low-medium heat. Add 100g of vegan cheese and cook until melted − but be careful not to bring into a simmer.

3

Preheat the grill to medium-high. Drain the basta, then add to the cheese sauce and mix until coated.
Tip into a 30cm/12inch oval baking dish and top with the remaining 20g of vegan cheese.
Grill for 5 to 10 minutes or until golden.

4

If making the topping, heat the oil in a heavy-based pan. Add the garlic, sprouts and a pich of salt and fry for 5 minutes.
Scatter the topping over the mac and cheese before serving.

Nutrition Facts

Serving Size 4

Servings 0

Amount Per Serving
Calories 490
% Daily Value *
Total Fat 23g36%

Saturated Fat 10g50%
Total Carbohydrate 58g20%

Dietary Fiber 5g20%
Sugars 2g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.