Mac No-Cheese

Enjoy a delicious dairy-free version of the macaroni cheese made with our Nurishh Cheddar & Mozzarella Style Grated Blend and Nurishh Plant-based alternative to Camembert.

Time
Serves
4
Servings

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 Plant-Based Alternative to Camembert, diced into small pieces to help melting
100g Nurishh Cheddar & Mozzarella Style Grated Blend
100ml white wine*
40g breadcrumbs*
3 sprigs of thyme (optional)

*ingredients containing allergens

made with
Cheddar & Mozzarella Style Grated Blend
Cheddar & Mozzarella Style Grated Blend
made with
Plant-based alternative to Camembert
Plant-based alternative to Camembert

Method

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

…and enjoy!