About this recipe:This creamy vegan macaroni and cheese gets its cheesy flavour from nutritional yeast and is easy to make when you're craving comfort food.
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
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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.