Vegan mac and cheese
No one will never guess this creamy mac and cheese is a plant-based version of the classic. It’s packed with flavour and easy to make.
- 50g olive oil spread
- 3 spring onions, chopped
- 2 tbs plain flour
- 1 tbs Dijon mustard
- 2 1/4 cups (560ml) almond milk or soy milk
- 250g pulse pasta
- 1 bunch baby broccoli, cut into 2-3cm lengths
- 140g vegan cheese, coarsely grated
- 1/2 cup (60g) frozen peas
- 1 corn cob, husks and silk removed, kernels removed
- 2 tbs chopped flat-leaf parsley
Melt the olive oil spread in a medium saucepan over medium heat. Add two-thirds of the spring onion. Cook, stirring, for 1 min or until the spring onion softens. Add the flour and cook, stirring, for 1 min or until well combined. Remove from heat. Add the mustard and milk and whisk until smooth. Reduce heat to medium-low and cook, stirring, until the mixture boils and thickens slightly.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the baby broccoli for the last 2 mins of cooking. Drain well.
Add the cheese to the spring onion mixture in the pan and stir until well combined. Season. Add the pasta mixture, peas and corn to the pan. Stir until the mixture is well combined and heated through.
Divide the pasta mixture among serving bowls. Sprinkle with the parsley and remaining spring onion to serve.