First off, no I am not a vegan, but I appreciate vegan food. I eat a lot of gluten and dairy free food and I like vegetarian dishes. So when I first heard of vegan macaroni cheese I was very intrigued. I originally came across a recipe a few years ago, from a website that is now dead. Thankfully that doesn’t matter as I have made it so many times that I’ve personalised it. I prefer to use nutritional yeast for this recipe, as opposed to cashew nuts – so it’s nut allergy friendly. Nutritional yeast has a lovely nutty cheese flavour to it and is great for pretty much all diets. It’s nut-free, gluten-free, dairy-free and vegan friendly – so it’s suited to most people.
This is a quick and easy recipe that doesn’t take long, and tastes absolutely delicious. A lot of people on Twitter were asking me to post it, so here is my Vegan Mac & Cheese recipe!
For reference, I use cups as they’re easier.
Ingredients:
Paprika: 2 Teaspoons
Nutritional yeast: 1 Cup
Dijon mustard: 1 Teaspoon
Gluten-free Pasta: 3 Cups
Rice Milk (or any milk alternative): 1 Cup
Garlic: 1-2 Cloves (depending on personal taste)
Sunflower or Olive Oil (both work fine): 2/3 Cup
Tamari (Gluten-free Japanese soy sauce): 1/4 Cup
Put the nutritional yeast, paprika and garlic in the blender and mix to chop the garlic.
Add the mustard, oil, tamari and rice milk to the mixture. Blend the mixture for about 30 seconds.
After you’ve blended the mixture, cook your pasta in the saucepan. Whilst this is cooking pre-heat your oven to 180 degrees. It’s worth mentioning that I like to make the mixture in the morning and leave it in the fridge until the evening. I find that the sauce seems to be a bit more flavoursome if you do this.
Once the pasta is cooked, pop it in a dish and pour over the mixture. You can optionally add gluten-free breadcrumbs to the top (or regular, if you aren’t on a GF diet). Make sure all of the pasta is covered with the sauce, and pop in the oven for around 20 minutes. Remove from the dish and serve!
This is one of my favourite recipes to make so I’m glad I could share it with you.
If you do have a go at making it, do let me know as I’d love to know what you think.
