Vegan macaroni cheese

Ingredients

• 80 gdairy-free spread
• 100 gplain flour
• 600 mlunsweetened soya milk
• 4 heaped tspnutritional yeast
• 1 tspEnglish mustard powder
• to tasteblack pepper
• 1 pinchsalt
• 300 gmacaroni pasta (elbow pasta)
• to tastefresh chives

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions until al dente. In a separate pan, melt the dairy-free spread, then stir in the flour; it will form a clump.

2. 2

   Whisk in milk

   Pour in the soya milk a little at a time, whisking as you go until it is all incorporated. Keep whisking; the dairy-free spread may take longer to make a smooth sauce than butter.

3. 3

   Season and combine

   Stir in the mustard powder and nutritional yeast, then season with salt and black pepper. Drain the pasta and mix it with the sauce.

4. 4

   Finish with chives

   Serve the macaroni cheese topped with fresh chives, snipping them over the dish with scissors.

What is macaroni cheese?

Macaroni cheese is a familiar comfort dish of pasta coated in a creamy sauce. It has a long history in British home cooking, with a close relative in American macaroni and cheese.

This version keeps the classic pasta-and-sauce format while using dairy-free spread and soya milk. Nutritional yeast and mustard powder bring savoury depth without dairy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 19g protein, 77g carbs, 19g fat.

Most of the carbohydrates come from the macaroni and flour, while the dairy-free spread contributes much of the fat. Soya milk, pasta and nutritional yeast provide the main protein in this estimate. Serve with vegetables or salad to add freshness and variety to the plate.

Building a smooth sauce

The base: mixing flour into the melted dairy-free spread makes a thick paste, which helps give the sauce body. It may look clumpy at first, so keep whisking as you add the milk gradually.

The milk: adding it in small amounts makes it easier to work the paste into a smooth sauce. Whisk well between additions rather than pouring it all in at once.

Why these flavourings work

Nutritional yeast: its savoury, slightly nutty flavour gives the sauce a more rounded taste. The recipe uses four heaped teaspoons, stirred in after the sauce is smooth.

Mustard powder: a teaspoon adds a gentle sharpness that helps balance the creamy sauce. Black pepper and a pinch of salt finish the seasoning.

Getting the pasta right

Al dente pasta: cook the macaroni according to its packet instructions and stop when it is tender but still has a little bite. This keeps the finished dish from becoming too soft when coated in sauce.

Drain well before mixing the pasta with the sauce so excess cooking water does not thin it unexpectedly.

Serving and timing

The recipe takes about 40 minutes from start to finish, with the sauce made while the pasta cooks. Have the sauce ingredients ready so you can whisk continuously as the milk goes in.

Snip fresh chives over the dish just before serving. A crisp green salad or steamed vegetables make a fresh contrast to the creamy pasta.

Adjusting the consistency

A silky sauce should coat the pasta evenly rather than sit in a stiff lump. If it thickens while you finish the pasta, whisk it briefly to loosen and smooth it before combining.

For the best texture, mix the drained pasta and sauce shortly before serving. The sauce will thicken as it stands.

Recipe notes & tips

• Use unsweetened soya milk so the sauce stays savoury.
• Whisk constantly as you add the milk to help break up the flour paste.
• Keep the pasta at an al dente texture by following the packet cooking time.
• Taste the sauce after adding the yeast and mustard, then adjust the pepper and salt.
• Snip the chives directly over the dish for a quick finish.

Variations

• Add peas: stir cooked peas through the pasta and sauce before serving.
• Add broccoli: fold in tender steamed florets for extra colour and texture.
• Use smoked paprika: add a small pinch with the mustard for a smoky note.
• Try another plant milk: choose an unsweetened variety with a mild flavour.
• Add breadcrumbs: scatter toasted breadcrumbs over each portion for crunch.

Common mistakes to avoid

• Adding all the milk at once: pour it in gradually and whisk between additions to help keep the sauce smooth.
• Stopping at the clumpy stage: keep whisking as the milk goes in; the paste should become a silky sauce.
• Overcooking the pasta: cook it only until al dente so it holds its shape when mixed with the sauce.
• Under-seasoning the sauce: taste after adding the nutritional yeast and mustard, then adjust salt and pepper.
• Leaving the finished pasta to stand too long: combine and serve promptly, as the sauce thickens as it cools.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of soya milk and stirring to loosen the sauce.

Frequently asked questions