Vegan Mac 'n Cheese 🧀

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Stuck for meat free Monday recipes? We've got one that the whole family will enjoy...


Cheese Sauce

112g Vegan butter
6 tablespoons Flour
1200ml Coconut milk
240ml Vegetable stock
3 tablespoons Dijon mustard
60g Nutritional yeast
3 teaspoons Onion powder
3 teaspoons Garlic powder
1 1/2 teaspoon Smoked paprika
1 1/2 teaspoon Sea salt
1 1/2 teaspoon Ground black pepper


500g Macaroni


Cheese Sauce

Add the butter to a saucepan and melt over a low heat. Tip in the flour and stir into the melted butter. Pour in the cans of coconut milk and vegetable stock. Remove any lumps by whisking, increase the heat and allow the mixture to boil while whisking to thicken. Remove from the heat and the mixture will thicken even more as it cools.

Add the mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper then whisk again.


Cook the macaroni according to the package directions then rinse and drain. Add the macaroni to the saucepan and toss in the cheese sauce. Transfer the macaroni and sauce to a baking dish and smooth down.

Preheat the oven to 200C, bake for 20 minutes or until golden brown.

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