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Say Cheese 2021: Cheesy ‘Macaroni and No Cheese’

Recipe by Simon Toohey

Vegan mac n cheese Print Recipe

Ingredients

  • 250g macaroni pasta or similar
  • FOR THE SAUCE
  • 1/2 cauliflower
  • 1 tbsp vegetable oil
  • 1/2 brown onion
  • 1L oat milk
  • 1 1\2 tbsps Nutritional Yeast Flakes
  • 1 1\2 sprigs rosemary
  • 1. 1\2 sprigs thyme
  • 150g plant based mozzarella
  • Salt and pepper
  • FOR THE CRUMBLE
  • 25ml grapeseed oil
  • 75g breadcrumbs
  • 1 1/2 sprigs oregano
  • 25g roasted almonds
  • 25g baked feta

Method

  1. Preheat oven to 180°C. Put a big pot of water on a stove & bring to a boil on high heat with a lid on.
  2. In the meantime, dice up onion & place in a pot on medium heat with the oil. Fry until translucent. Chop up the cauliflower into inch-sized chunks & place in a medium pot with all the other ingredients (except the mozzarella). Cook on medium until the cauliflower is super soft & falling apart & the liquid is reduced by 1/3.
  3. Take out the herb stems & pour all the ingredients into a blender. Add the cheese & blitz until smooth.
  4. In the boiling water, add the macaroni pasta & cook until just undercooked. Pour the cheese sauce over the pasta, mix about & place into a baking tray.
  5. For the crumble mixture, blitz the almonds until rough. Mix it with the breadcrumbs, chopped herbs, crumbled feta & oil. Layer on top of the mac ‘n cheese. & bake in the oven for 10 mins until golden & delicious.
  6. While it is baking, put together a leafy salad for acidic balance.