Creamy vegan macaroni and cheese
(11)
43 min
This creamy vegan macaroni and cheese gets its cheesy flavour from nutritional yeast and is easy to make when you're craving comfort food.
Mesa Mom
1 person made this
Ingredients
Serves: 8
- 225g macaroni pasta
- 160ml rice bran oil, divided
- 475ml unsweetened soya milk or almond milk
- 125g nutritional yeast flakes
- 4 cloves garlic, minced
- 2 teaspoons yellow mustard
- 1 teaspoon ground paprika
Method
Prep:10min ›
Cook:33min ›
Ready in:43min
- Preheat oven to 190 C / Gas 5. Grease an 20cm baking dish.
- Bring a large pot of lightly salted water to the boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon rice bran oil.
- Combine remaining rice bran oil, soya milk, nutritional yeast, garlic, mustard and paprika in a high-powered food processor or blender; blend until smooth and creamy.
- Pour soya milk mixture over macaroni in the bowl; toss to mix. Pour into the prepared baking dish. Cover with foil.
- Bake in preheated oven until centre is bubbling, about 20 minutes.
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Reviews & ratings
Average global rating:
(11)
Reviews in English (9)
0
This might be one of the WORST things I have ever made! - 03 Mar 2018 (Review from Allrecipes US | Canada)
0
Next time I would use less oil. Otherwise, quite good. I used almond/cashew milk and I didn't have yellow mustard, so I used mustard spice instead. - 29 Jan 2018 (Review from Allrecipes US | Canada)
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