Vegan Mac & Cheese
I think I can safely say that I’ve finally perfected my Mac & Cheese recipe, making it super creamy and satisfying! You must try it!
P.S. For an even more delicious result, I recommend using a super creamy oat m*lk like Oatbox Oat Drink!
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- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Servings: 4 à 6
Ingredients
- 3 tablespoons (45 ml) vegetable butter
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) turmeric
- 1/4 teaspoon (1.25 ml) nutmeg
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) paprika
- 1/4 teaspoon (1.25 ml) cayenne pepper
- 2 tablespoons (30 ml) flour
- 1 1/2 cups (375 ml) Oatbox oat drink
- 1 cup (80 g) grated vegetable mozzarella cheese + 1/3 cup (30 g) topping
- 1/2 cup (40 g) grated vegetable cheddar cheese
- 2 teaspoons (10 ml) mustard
- Pepper, to taste
- 3/4 teaspoon (3.75 ml) salt
- 450 g short pasta
- 1/2 cup (40 g) toasted panko breadcrumbs
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Preparation
- Preheat the oven to 200°C and place the rack in the centre.
- Cook the pasta in a pot of boiling salted water according to the package instructions. Drain and set aside.
- Heat the vegetable butter in a large non-stick skillet over a medium heat and cook the onion for 8 minutes, stirring often. Add the garlic, turmeric, nutmeg, smoked paprika, regular paprika and cayenne pepper, then cook for a further two minutes, stirring occasionally. Add the flour and cook for a further two minutes, stirring occasionally.
- Add the oat drink and bring to the boil, whisking continuously. Turn off the heat, then stir in the two types of vegetable cheese, mustard, pepper and salt. Stir until the cheese has melted. Add the cooked pasta and stir until it is well coated in the sauce.
- Transfer the pasta to an ovenproof dish, then top with 1/3 cup (80 ml) of grated cheese and breadcrumbs. Bake for 10 minutes.
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