A classic that I had to veganize, this is so creamy and moreish, you won’t believe it.
Mac And Cheese With Coconut Bacon Bits By Simon Smith
The coconut bits are smoky and have an incredible maple “bacon” flavour. They also add a great texture.
SERVES 4
250g (2 cups) macaroni
(or gluten-free pasta)
1 tbsp olive oil
1/2 head of cauliflower,
cut into small florets
1 small onion, finely chopped
2 garlic cloves, crushed
1 leek, washed and finely chopped
50g (1/2 cup) almonds
300ml (21/2 cups) almond
Milk (see page 12)
1 tbsp English mustard
1 tsp paprika
1 tbsp fresh thyme leaves
1 x 400-ml (14-oz) can
coconut milk
5 tbsp nutritional yeast
salt and pepper
For the coconut “bacon”:
80g (1 cup) coconut flakes
2 tbsp maple syrup
2 tbsp liquid smoke
2 tbsp soy sauce
1 tbsp coconut oil
Preheat the oven to 180˚C (350˚F) and line a baking tray with greaseproof paper.
First make the coconut bacon: stir all the ingredients together in a mixing bowl.
Once all the coconut flakes are well coated, spread out over the lined baking tray.
Bake in the oven for 10–15 minutes until golden and crisp.
Check the coconut a couple of times and give it a stir during cooking as it can easily burn.
Bring a large pan of salted water to the boil and cook the macaroni for 8–10 minutes, until al dente.
Blanch the cauliflower florets in boiling water for 3 minutes, then drain.
Meanwhile, in a large saucepan, add a small amount of oil before sauteing the onion, garlic, leek and blanched cauliflower.
Cook over a low heat, stirring often.
Blend the almonds and almond milk until smooth, then add to the pan containing the onion mixture to make a sauce.
Drain the pasta and set aside.
Add the mustard, paprika and thyme to the sauce, giving it a stir before adding the cooked pasta.
Add the coconut milk, yeast and a pinch of salt and pepper before cooking for a further 1–2 minutes over a low heat, until it is thick and creamy.
Serve immediately, garnishing with a pinch of paprika and the crispy coconut bacon bits.
VEGAN 100: Over 100 incredible recipes from Avant-Garde Vegan by Gaz Oakley (Quadrille, £20) Photography: Simon Smith
Harvey Nichols is delighted to announce an exclusive collaboration with vegan chef, blogger and author Gaz Oakley this January. The collaboration will see the man behind ‘Avant-Garde Vegan’ hosting a special dining experience offering five courses of indulgent vegan-friendly dishes to Londoners on Tuesday 23rd January 2018 on the Fifth Floor at the Knightsbridge flagship.