Creamy Cauli Mac ‘N’ Cheese ‘N’ Peas (VE)
Our creamy cauliflower mac 'n' cheese is a delicious plant-based alternative to traditional mac 'n' cheese. Tasty, healthy and environmentally-friendly, this recipe is perfect for a cold January evening when you need some guilt-free comfort food.
- Preparation Time: 5 minutes
- Cooking Time: 40 minutes
Ingredients
-
550 gCauliflower broken into florets
-
1200 mlVeg stock
-
500 gMacaroni uncooked
-
1.5 kgCauliflower sauce
-
70 gPlant-based butter
-
70 gPlain flour
-
125 gPlant-based grated cheese
-
10 gNutritional yeast
-
300 gPeas
-
110 gCoarse breadcrumbs
Instructions
-
Cook pasta in boiling water. Slightly undercook, as the pasta will continue to cook in the oven.
-
To make the cauliflower sauce, boil florets in stock until cooked through (approximately 12 mins).
-
Blend cooked cauliflower in stock until smooth.
-
Melt butter, stir in flour and cook for 2 mins, stirring.
-
Add cauliflower sauce to flour and butter, a little at a time, stirring constantly to give a smooth sauce.
-
Add the cheese and nutritional yeast, and stir until melted.
-
Combine the sauce, cooked pasta and peas.
-
Put mixture in a baking tin and cover with an even layer of breadcrumbs.
-
Bake at 200°C for 25 minutes.
Notes
Top tip: if the macaroni is likely to cool before adding to the sauce, drizzle over a small
amount of rapeseed oil to prevent it from clumping and sticking together.
