Vegan Mac 'n Cheese 🧀
Featured Product:
Smoked Paprika
Stuck for meat free Monday recipes? We've got one that the whole family will enjoy...
Ingredients
Cheese Sauce
112g
Vegan butter
6 tablespoons
Flour
1200ml
Coconut milk
240ml
Vegetable stock
3 tablespoons
Dijon mustard
60g
Nutritional yeast
Macaroni
500g
Macaroni
Instructions
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.
Macaroni
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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