Date posted: 28/02/2019

Vegan mac ‘n’ cheese

  • Serves 10
Votes: 1 Average: 5


Olive Oil 50ml
Alpro Professional soya milk 1ltr
Kerrymaid premium baking 50g
Everyday Favourites plain flour 80g
Vegan grated Cheddar 100g
Vegan grated parmesan 80g
Alpro soya single cream alternative 80g
Cooked butternut squash 100g
Maldon sea salt 4g
Everyday Favourites macaroni 500g


1. In a saucepan add the oil and milk and warm through. In another pan melt the Kerrymaid, stir in the flour and cook out. 2. Slowly blend the milk mix into the flour until a smooth sauce is formed. 3. Blend in the vegan cheese, cream alternative and cooked butternut squash and season with salt. 4. Mix the sauce with the cooked pasta and bake for 5 minutes in a very hot oven. 5. Once cooked leave to cool slightly and serve.
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