Vegan Mac ‘n’ Cheese
Serves: 4 people
Prep: 45 mins
This insanely cheesy, comforting mac ‘n’ cheese beats other versions hands down (we think anyway). Nooch (Marigold Engevita® Nutritional Yeast Flakes) plays a huge part in bringing fantastic cheesiness as well as texture to a global favourite.
Recipe tip: You can do this in one big dish or as individual portions if you want to be a bit more ‘cheffy’ about it.
What you’ll need:
350g Macaroni pasta
2 tbsp vegan butter, plus 1 tbsp melted
1 tsp Dijon mustard
1 garlic clove, crushed (optional)
3 tbsp plain flour
500ml almond or cashew milk
250g vegan cheddar, grated
100g of your favourite Marigold Engevita® Nutritional Yeast Flakes
How to do it:
Boil the pasta as directed on the pack, then drain.
Meanwhile, melt the butter gently in a heavy based saucepan. Add the mustard, garlic and flour. Stir well for about 1 minute.
Gradually whisk in the nut milk and, once all added, whisk again to remove any lumps. Simmer for 5 minutes as it thickens.
Remove from the heat and stir in the cheese and half the Nooch. Tip into a large dish or four individual dishes. Sprinkle the remainder of the Nooch on top and place under a hot grill for about 5 minutes until golden brown.
Serve straight away – there won’t be any leftovers! Great with a rocket salad or watercress.
Product used:
