Unlike traditional Mac & Cheese, there is no cheese in this recipe, and unlike ‘traditional’ vegan takes of the classic, this one does not call for nutritional yeast. It’s not going to taste like aged cheddar but, it most definitely scratches the itch that sticky, comforting, homey traditional Mac & Cheese does, it’s just magic like that.
I am very proud of this recipe because it somehow does taste like cheese! Because everything else is so spot on, my memory and taste buds were having very conflicting opinions! Memory won out in the end and it was the perfect Mac n Cheese, just like I used to request my mother to make. – I even put tomato in it by choice, and recommend you do too! (Something that made me aghast in my youth).
My 4 year old son declared this the “best meal ever”, which is what Mac & Cheese is supposed to be when you are 4, so I’m taking that as a solid 5 star review.Print
You can roast or boil the veggies before turning them into a sauce however, roasting is better and since the oven has to be on anyway to bake everything at the end, may as well go with roasting the veggies too!
- 1 packet of pasta (400g)
- 5 medium potatoes
- 3 carrots
- 4 cups milk of choice (I used almond)
- 4 Tbsp olive oil (and extra for drizzling the veggies before roasting)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 stock cube
- 1 large tomato
- 1 cup bread crumbs
- Pre-heat oven to 200°C
- Get water boiling for pasta
- Peel and dice your potatoes and carrots in to 1 cm cubes
- Get your pasta in to cook, set your timer for 1 min less than the recommended cook time, so it is cooked al dente
- Spread veggies on a lined baking tray, drizzle with olive oil
- Roast your veggies for 10 mins, then give them a shake around on the tray, return to oven and roast for a further 15mins
- Check that they are cooked through by stabbing them with a fork before removing from the oven to cool for a moment
- Once your pasta is cooked, strain it and transfer it to a deep, oven safe dish
- Once your veggies have cooled for a moment, we can blend them into the sauce, this has to be done in batches, unless you have an abnormally large blender?
- 1/2 the veggies, 2 cups of milk, 1/2 the spices, 1/2 the stock cube, 2 Tbsp olive oil in one batch
- Blend until smooth and creamy, add more milk if you need to! (Consistency should be like thick cream or yoghurt)
- Pour over the pasta in the oven safe dish, repeat with second batch
- Dice your tomato and add this to your pasta and sauce
- Give everything a really good mix around
- Sprinkle over the cup of breadcrumbs
- Bake for 20mins, after that switch grill on for a further 5mins to crisp up your breadcrumbs!
- Once baked and toasty, remove and serve! Enjoy, enjoy, enjoy!