Mac No-Cheese

Enjoy a delicious dairy-free version of the macaroni cheese made with our Nurishh Cheddar Flavour Grated and Nurishh Camembert Flavour alternative to cheese.

SERVINGS

4

PREPARATION

25 MINUTES

DIFFICULTY

EASY

INGREDIENTS

  • 350g spiral or other short vegan pasta
  • 1 large garlic clove, finely chopped
  • 1 large onion, finely chopped
  • 500g soy alternative to milk*
  • 65g plain white wheat flour*
  • 80g olive oil
  • 140g Nurishh Camembert Flavour alternative to cheese, diced into small pieces to help melting
  • 100g Nurishh Cheddar Flavour Grated
  • 100ml white wine*
  • 40g breadcrumbs*
  • 3 sprigs of thyme (optional)

*ingredients containing allergens

METHOD

  • In a pot, add 65g of the olive oil, the onion, 2 sprigs of thyme and the garlic.
  • Cook for 5 minutes on medium heat.
  • Add the flour and cook over a medium heat until the flour turns a light golden colour, and the raw flour smell has gone.
  • Add the white wine and cook for 3 minutes.
  • Add the Nurishh Cheddar Flavour Grated and Nurishh Camembert Flavour alternative to cheese and whisk over medium heat until melted.
  • Gradually add the soy alternative to milk in 5 stages whisking all the time to incorporate and create a smooth sauce.
  • Season to taste and remove the thyme sprigs.
  • Pick the leaves off the remaining thyme sprig and add to the crumbs.
  • Mix the crumbs and the remaining oil.
  • Toast until golden brown in a pan.
  • Cook the macaroni or vegan pasta according to the instructions on the pack.
  • Drain and add to the sauce and mix in a pan over a medium heat to coat the pasta.

and enjoy!

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