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Vegan mac and cheese

Vegan Macaroni Cheese

A tasty, comforting supper dish that is great for sharing with friends and family on a cold winter's evening
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine Italian
Servings 6 people
Calories 453 kcal


  • Food Processor


  • 350 g dried macaroni
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1 onion
  • 1 litre unsweetened soya milk
  • 100 g vegan butter
  • 85 g plain flour
  • 1 tbsp English mustard heaped
  • 11/2 tbsp nutritional yeast flakes
  • 50 g grated vegan cheese
  • 4 cloves garlic
  • ½ bunch fresh thyme
  • olive oil
  • 40 g bread crumbs


  • Preheat the oven to 180°C/350°F/gas 4. Cook the macaroni in a pan of salted boiling water according to the packet instructions
  • Peel the onion and then half it. put the milk in a pan and add the onion, heat over a medium heat.
  • Remove the onion from the milk. Set the pan aside. in another pan, melt the began butter, then add the flour, string continuously until it forms a paste.
  • Gradually add the milk, whisking continuously until smooth. Bring to the boil, then simmer for about 10 minutes until the sauce has thickened.
  • Stir in the nutritional yeast and the mustard and add the grated vegan cheese.
  • Drain the macaroni and add to the sauce. Transfer the mixture to a baking dish and set aside.
  • Peel the garlic and finely slice. Discard the stalks of the thyme. Cook with a little bit of olive oil over a medium heat for 2 - 3 minutes. Then put in a food processer with the breadcrumbs and a little bit of oil until chopped and combined. Sprinkle over the pasta
  • Cook in the oven for 20-25 minutes until the top is golden. Serve with a green salad



Per serving
453 kcal | Fat 16.9g | Saturated Fat 3.1g | Sugar 2.3g | Salt 0.7g | Protein 16.6g | Carbohydrates 61.9g | Fibre 3.8g |
Keyword vegan mac & cheese