Veganised stovetop mac and cheeze
A veganised version of the favourite: stovetop mac and cheeze.
Servings Prep Time
4 people 5minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
4 people 5minutes
Cook Time Passive Time
15minutes 20minutes
Ingredients
Pasta
“Cheesy” sauce
Instructions
  1. Drain off your cooked pasta, drizzle some olive oil in the pasta and toss, set aside. In a saucepan, turn the heat up to high and melt butter, turn heat down to medium once butter starts melting.
  2. With a wooden spoon, stir the butter to ensure fully melted, turn the heat down to low, then add in tomato paste to the pan, stirring and cooking for 1-2 minutes.
  3. Add flour through a sieve, whisk to mix well with the butter, ensure the mixture isn’t lumpy, bring the heat up to medium.
  4. Add milk in a little bit at a time and turn the heat up to bring to a boil, continue whisking to get rid of lumps.
  5. Once all the milk is added, turn the heat up to bring to a gentle boil. Add in seasonings from the nutritional yeast to Italian herbs and stir to infuse within, cook for 5 minutes on a medium heat, gently boiling.
  6. Bring to a faster boil, then add all the grated vegan cheese, a bit at a time stirring to melt in the sauce. Slowly add lemon juice and vegan cream, then lower the heat to medium for a gentle boil, cooking for another 5-7 minutes to thicken and reduce slightly.
  7. Taste the cheese sauce and adjust for salt/pepper, or any other imbalance, add more nutritional yeast if it’s not cheesy enough.
  8. Add in the cooked macaroni and stir within to ensure mix is well spread. Leave for 5 minutes to sit, then serve with your favourite sides – Enjoy!