Serves 6-8
Vegan mac and cheese
2 litres of nut or plant based milk
150g tub of vegan style soft cheese
1 x 254g carton of single soya cream
500g macaroni pasta
300g grated style vegan cheddar cheese
1 tbsp English mustard powder
2 tbsp nutritional dried yeast flakes
Salt and pepper
Topping optional
100g panko style breadcrumbs
100g vegan cheddar cheese
15g nutritional yeast flakes
1 tsp mustard powder
Salt and pepper
Empty the milk into the crockpot bowl. Add the soft cheese and cream and using a hand whisk, mix until smooth.
Add the pasta, grated cheddar, mustard powder and yeast flakes and stir well.
Cover with the lid and cook on High for approx. 2 ½ hours, stirring occasionally.
Remove the lid and stir well, adding in salt and pepper to taste.
For a crispy flavoursome finish, mix the topping ingredients together and sprinkle over the cooked mac n cheese.
Preheat your oven/grill to high, and brown the topping until golden and bubbling.
Or simply bake the topping ingredients on an oven tray for approx. 15 minutes in a hot oven until golden, serve separately for sprinkling on top.
Serve as an accompaniment to a main meal or just enjoy its own simple loveliness.
Recipe courtesy of Crock-Pot