I like to be generous with the black pepper.Īdd the sauce to the cooked macaroni, stir and serve! Top with some finely chopped chives or spring onion and grated cheddar for extra cheesiness!įor more vegan pasta recipes you may enjoy these: Make sure you grate the cheese if you buy it in blocks. Now add all the remaining ingredients and cheese and mix until all the cheese has melted. Once melted add the flour and whisk until a roux forms.Īdd the milk gradually whilst whisking until all the milk is added and there are no lumps. Whilst the pasta is cooking in another saucepan melt the butter. Start by brining a pot of salted water to boil and then add the macaroni pasta. I love adding some umami packed tomatoes to mac and cheese or salty vegan bacon or sausage! My favourite vegan bacon is Sainsbury’s Plant Pioneers Vacon. Sun dried tomatoes or roasted cherry tomatoes.I recommend using a mature bvegan cheddar if you can, Violife have one and I find it the most similar to dairy cheddar and will give a stronger cheese flavour. What you’ll need for vegan Mac and cheese: If you can get your hands on (or make) cashew milk, it’s my personal favourite. I enjoy it both gf and non gf!įor the plant milk you can use any you like, to make it nut free go with oat or soya milk. To make this recipe gluten free it’s really easy – sub the flour for gf all purpose flour and the pasta for gf macaroni pasta. This recipe doesn’t call for difficult to find ingredients or cashews, it’s a classic white sauce made with vegan butter, flour and plant milk. This mac and cheese couldn’t be simpler to make plus it comes together in less than half an hour.Īnd when a mac and cheese craving hits, I don’t know about you, but I want it stat! Remove the spinach cheese sauce from heat, pour over pasta and gently fold to coat each noodle completely.This easy vegan mac and cheese is made with a simple cheesy white sauce that’s packed with flavour and super creamy!.Drain cooked pasta and return to saucepan / pot it was cooked in. Meanwhile, cook pasta according to package directions.Cook until warmed through, stirring occasionally. Pour spinach cheese sauce into a saucepan over low heat. Add spinach mixture to sauerkraut cashew mixture, pulse to blend.Blend again until smooth, scraping sides of blender jar as needed. Add the roasted cauliflower and garlic to the sauerkraut mixture.To blender jar, add sauerkraut, cashews, nutritional yeast, salt and pepper.Continue adding spinach while blending, until all spinach is blended and pureed. In blender, combine a small part of the spinach (about a quarter of the amount) with sauerkraut brine and blend to liquid.Roast cauliflower and garlic at 450 ☏ for 25-30 minutes or until tender and lightly browned. Add the peeled garlic cloves to the baking sheet also.
Arrange chopped cauliflower in a single layer on parchment lined baking sheet.
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