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Vegan Mac and Cheese

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Ingredients

Adjust Servings:
25g Coconut Oil
45g Buckwheat Flour
500ml Soy milk ( unsweetened)
0.5 (optional) Onion - chopped
2 (optional ) Bay Leaves
30g Nutritonal Yeast
200g Brown Rice Pasta
1 tblsp Ground Almonds
2 tblps Nutritional Yeast - crumbled to a powder
1 pinch Salt

Vegan Mac and Cheese

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Boil the pasta for 8 minutes and drain.

    2
    Done

    Whilst the pasta is cooking …. Put the milk in a pan with the onion and bay leaves – simmer.

    3
    Done

    In another pan melt the oil and flour together. Cook out for a few minutes on a medium heat.

    4
    Done

    Sieve the milk. Start adding to the oil and flour gradually. Making sure each time you combine it all and it bubbles without lumps. Continue until all the milk has gone. Season. Add the yeast. Stir through until smooth.

    5
    Done

    Stir the sauce into the pasta. Put in an oven proof dish.

    6
    Done

    Mix together the almonds, yeast and salt. Sprinkle over the top of the pasta. Bake for 10 – 15 minutes.

    NOTES

    The sauce is basically what is known as a Roux – traditionally made with fat and flour- normally butter, white flour, it is used to thicken things like gravy, and soups.
    A roux based sauce would often have the addition of cow’s milk, and then cheese in the case of a cheese sauce.
    The above recipe is a vegan version of a traditional roux based cheese sauce as would be used in Macaroni Cheese. You can use any pasta you might prefer.
    If you do end up making a lumpy roux don't worry – just put it in the blend and then you’ll have a perfectly smooth sauce!

    RdC

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    Cheesy Courgettes
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    Wild Mushroom, Kale and Tofu Scramble
    previous
    Cheesy Courgettes
    next
    Wild Mushroom, Kale and Tofu Scramble

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