January 13, 2025
This delicious #PlantBased take on traditional Mac & Cheese elevates a family fave to a whole new level. Wonderfully comforting and creamy, with a sweet'n spicy kick, it's a great option for #MeatlessMondays #TheDairyIntolerant or #Vegans. Recipe serves 6. Goes really well with a crisp, fresh, green salad on the side too!
TOP TIP: This recipe reheats really well, so you can store leftovers in the fridge as an easy mid-afternoon or late-night snack.
3 tablespoons plant-based Nuttelex
2.5 cups plant-based milk (room temperature)
3 tablespoons 00 plain flour or plain flour
200 grams plant-based grated cheddar
200 grams grated, dairy-free Mozorella in brine
3 x tablespoons nutritional yeast
The Spices
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper or chilli powder
Garnish
fresh chives or parsley chopped
TOOLS
1Gather and measure out all the ingredients
2In a large saucepan, cook pasta to packet instructions, when done, drain and set aside.
3Place a small saucepan on the stovetop on medium heat and add the Nuttelex & all the spices, whisk for a few seconds until Nuttelex & spices are combined and melted, then sprinkle in the flour and continue to whisk for a few more seconds, before adding in the milk slowly.
4Continue whisking as you slowly add the milk
5Once you see bubbles forming continue cooking for a minute, then remove pot from heat.
6Next, stir in the grated cheeses and nutritional yeast continuing to whisk until you have a smooth and creamy sauce consistency.
7Pour the cheesy sauce over the cooked macaroni.
8Gently mix to combine then stir through the lemon juice.
9Serve topped with an extra sprinkle of smoked paprika, chilli powder or cayenne pepper, and garnish with the chopped herbs.
