Usually I don’t bother with vegan ‘cheese’, because it never lives up to the dairy version. However, this mac and cheese is an amazingly delicious food in its own right. It’s creamy, smooth, rich, and honestly quite cheesy.
Mac and cheese
Adapted from ‘Extra Creamy Vegan Mac and Cheese’ by Molly Patrick
- 1 large potato, peeled and cut into chunks
- 2 medium carrots, cut into 1 cm rounds
- 1/4 onion, chopped
- 350 ml (1 1/2 cups) water
- 70 g (1/2 cup) dairy free margarine (ideally palm oil-free)
- 25 g (1/2 cup) nutritional yeast (for cheesy flavour)
- 1/4 tsp turmeric (for colour)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 300 g macaroni or elbow shape pasta
- Put the potato, carrot, onion, and water in a pan and simmer for 20 minutes with the lid on, until the vegetables are thoroughly cooked.
- Remove from the heat and add the margarine, nutritional yeast, turmeric, and salt.
- Blend, (easiest to use a hand blender), until smooth and velvety.
- Cook the pasta according to the packet instructions.
- Pour the cheese sauce over the pasta, and serve with black pepper ground on top.
How many EA Tasty Spoons does it get?
- No animal products.
- As far as I’m aware, none of the ingredients are particularly harmful for the environment.
- Most of the ingredients are very cheap. The only thing that isn’t so cheap is nutritional yeast, (about £2.50 for 125g in the UK). But it only needs 25g, and the rest will keep for a long time. It’s also a very useful ingredient to have in the kitchen in general. I like to sprinkle it on top of pasta dishes or add it to risotto as a parmesan substitute.
- If you look at the ingredients you can see it’s actually a pretty healthy recipe, especially considering it’s mac and cheese! Not a lot of protein though.
- Really delicious. I’ve even seen people who are usually anti-vegan-food serve themselves heaped seconds of this mac and cheese.