Vegan macaroni cheese
Ingredients
- 80g of dairy-free spread
- 100g of plain flour
- 600ml of soya milk, unsweetened
- 4 tsp nutritional yeast, heaped
- 1 tsp English mustard powder
- black pepper
- 1 pinch of salt
- 300g of macaroni pasta , elbow pasta
- fresh chives
Method
1
Cook the pasta according to the packet instructions until al dente. Add the dairy free spread to another pan, then add the flour and mix well. It will form a clump, but don’t worry
2
Add a little milk at a time, whisking as you go until all the milk has been added. It takes longer with the dairy free spread than it does with butter, but keep at it. You will end up with a silky smooth sauce
3
Add the mustard and nutritional yeast and stir well. Season with salt and pepper. Drain the pasta and mix in the sauce
4
Serve topped with some chives. Don’t bother cutting the chives, just snip them with scissors
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Vegan macaroni cheese
