creamy vegan mac and cheese

Creamy Vegan Mac & Cheese

60 mins

You really do have to try this vegan mac & cheese. Bringing back childhood memories, this recipe is a delicious weekend treat without the meat.

Ingredients

Recipe serves 1

  • 100g buckwheat pasta
  • 1 clove garlic, finely chopped
  • 1/4 pack of Meatless Farm Mince
  • Handful of spinach
  • 1 tbsp tomato paste
  • Salt & pepper to taste
  • 1/4 of an aubergine chopped & seasoned with garlic powder, chilli powder & 1 tbsp soy sauce

Cheese Sauce:

  • 40g cashews (soaked overnight & drained)
  • 1/2 a squeeze of lemon
  • 1 tbsp coconut creamer
  • 3 pieces of cauliflower florets
  • 1/4 sweet potato chopped in to cubes
  • 1 tbsp nutritional yeast
  • 1 tsp Dijon mustard
  • 1/4 tsp turmeric powder
  • 1/2 brown sugar
  • 60ml of Rebel’s Whole Mylk

Preparation

  1. Cook pasta according to instructions (al dente – left slightly firm).
  2. Place the cauliflower and sweet potato in a deep pan to boil for around 20 mins, until soft and cooked.
  3. Place the chopped and seasoned aubergine into the oven on around 180C Fan for 15 mins.
  4. In the meantime cook up the Meatless Farm mince with some garlic, following package instructions.
  5. Prepare the sauce ingredients to blend. Add them all into a blender cup including the cooked cauliflower an potato, then blend. The sauce should be creamy so don’t add too much liquid.
  6. Add the cooked pasta into the same pan as the mince, add the spinach and the tomato paste, some salt and pepper. Finally, mix in half of the cheesy sauce.
  7. Place half the pasta into a deep dish, add some more sauce followed by the rest of the pasta. Finally top the pasta with the rest of the sauce to make a final cheesy layer. Season with pepper & place into the oven for 10-15 mins or until top is cooked and golden.

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