Finally: vegan mac & cheese!



  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 tsp mustard seeds
  • 2 cloves garlic, diced
  • 300g dried macaroni
  • 1 small head of cauliflower, chopped
  • 3 carrots, peeled & chopped
  • 10 tbsp nutritional yeast
  • 600ml non-dairy milk
  • juice of half a lemon
  • 2 tsp sea salt
  • 2 tsp miso
  • 1/2 tsp smoked paprika
  • 1 tsp tahini


  • 75g dried macaroni per person
  • smoked paprika
  • vegan parmesan


Preheat the oven to 200C.

First of all, prepare the 'cheese' sauce. In a frying pan heat 1 tbsp oil and slowly cook the onion and mustard seeds over a medium-low heat for around five minutes. Next add the garlic, then cook for an additional five minutes until everything is soft and translucent. Once ready, remove from the heat. 

At the same time, bring a large pan of water to the boil and add the chopped cauliflower and carrots. Cook for around 15 minutes until they are tender (a knife should press through easily) then drain and remove from the heat. 

Transfer the cooked cauliflower, carrots, onions, mustard seeds and garlic to a food processor and pulse. Add in the nutritional yeast, non-dairy milk, 1/2 tsp smoked paprika, lemon juice, miso paste, tahini and salt, then blend until smooth. 

Cook the macaroni according to packet instructions - usually around 11-13 minutes in boiling water. Once the macaroni is cooked, drain (reserving some pasta cooking water) and return to the pan. Spoon over the cheese sauce and mix well, adding a small amount of the reserved pasta water to loosen if required.

Transfer to an oven dish, then sprinkle over a generous amount of smoke paprika and grated vegan parmesan. Place in the middle of the oven for 15 minutes, then turn the grill on high and grill for an additional 7-10 minutes until the topping is golden and crisp. Serve straight away.