Who doesn’t love mac ‘n cheese? It’s such a comfort when the weather is dreary. It’s cosy and warm, and feels like ‘home’.
Most vegan versions call for a cheese sauce made with boiled vegetables such as cauliflower, carrots, and potatoes. This makes a very filling sauce which I find too heavy for a pasta dish. Another option is nut-based sauces but they tend to lose their ribbony, liquid quality once they’ve been baked. So, I’ve gone back to basics and made an old fashioned white sauce but I’ve substituted the cheese with nutritional yeast and onion salt.
Of course you don’t have to use pasta as the main filling. This sauce goes really nicely with steamed cauliflower, broccoli, or oven roasted vegetables. I recommend you experiment with your favourites and make it your own.
You can watch how I make my mac ‘n cheese here:
How do you make vegan mac ‘n cheese? What is is favourite use for ‘cheese’ sauce?
1 onion (chopped)
2 tbsp vegan butter
2 tbsp plain flour
3 1/2 cups soy milk
1 3/4 cups nutritional yeast
1 1/2 tbsp onion powder
250g dried pasta
1/2 cup frozen peas
1/3 cup panko breadcrumbs
1. Put a large pot of pasta onto the stove to boil and set the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
2. Melt butter in a saucepan then add flour and stir to combine.
3. Add 1 1/2 cups of soy milk and stir continuously until thickened.
4. Add additional soy milk (one cup at a time), stirring in-between until thickened.
5. Once water is boiling, add pasta and stir. Simmer until al dente.
6. Add 1 cup of nutritional yeast and 1 tbsp of onion salt to the white sauce mixture and stir it in.
7. Taste test the sauce and add additional nutritional yeast and onion salt until it is to your liking.
8. When pasta has boiled, drain in a colander and then pour into a baking dish.
9. Add the chopped onion, frozen peas, and ‘cheese’ sauce to the pasta and stir through. Flatten with a spoon.
10. Sprinkle over panko breadcrumbs and drizzle with olive oil.
11. Bake for 15 minutes or until golden brown.