Vegan Mac and Oat (Macaroni and Cheese)

Vegan Mac and Oat (Macaroni and Cheese)


mac and cheeze


One of L's favourite meals before going vegan was macaroni and cheese.  There's something very comforting about the combination of pasta and a creamy sauce...we've tried a bunch of vegan mac and cheese recipes, and found several that are really delicious.  But this one is perfect for when you want something mild and creamy, without additional, unexpected flavours.  I invented it when we were recovering from really bad colds, and the combination of comfort food and the knowledge that if it wasn't vegan we wouldn't be able to eat it, made it an instant classic.


I've called this mac and oat because the vegan single cream we use is Oatly; if you have another cream you like the taste of (almond, soy, rice, etc.) and that can be brought to the boil, then by all means use that instead.  Oats are a great food for convalescents and those with easily upset stomachs, as well as having a delicious nutty taste, so if you can get your hands on oat cream, I would urge you to try it!

I know this should really be made with macaroni, but I find that the best way of managing expectations when making a vegan 'substitute' is to make it look a bit different.  Using a different type of small pasta will mean you aren't subconsciously preparing your mouth for sharp cheddar cheese...and help you appreciate the cheesiness you are eating.  If you've been vegan for ages and don't have this problem anymore, then more power to you!

mac and cheeze

Vegan Mac and Oat


Total time: 20 minutes
Serves: makes four portions

Ingredients:
400g pasta
1 large head of broccoli, chopped 
1 yellow onion, diced
2 tsp olive oil
1 tbsp wholewheat flour
1 box of oatly or other vegan cream (250ml)
nondairy milk to thin (optional) 
1/2 cup nutritional yeast
1 tsp vegan boullion powder
Salt and pepper to taste 

 Boil the pasta until al dente, then drain and rinse in cold water - set aside. Preheat the oven to 180C/350F.  Lightly steam the broccoli and set to one side.  While the broccoli is cooking, sautee the diced onion in olive oil until it starts to turn golden.  Add the flour, and thoroughly combine it.  Cook for 2 minutes, stirring occasionally, then add the vegan cream and boullion powder.  Bring just to a boil, and cook until the sauce is the desired consistency.  Add nondairy milk to thin it out if you find it has become too thick.  Stir in nutritional yeast and any salt and pepper.

Combine the pasta and sauce and pour into a casserole dish.  Stir through the broccoli, and bake for 10 minutes, or until the top is golden brown and crispy.

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