Vegan-mac-n-cheese

Vegan mac ’n’ cheese

This plant-based bake is a source of protein with puréed cauliflower replacing the usual white sauce

By , 18 December 2019

(7 votes)

Vegan mac ’n’ cheese

  • 50 Mins

  • Serves: 4

Nutritional Info
Each 403g serving contains

  • Energy

    1872KJ

    447KCAL

    22%

  • Fat

    7.7g

    low

    11%

  • Saturates

    4.8g

    low

    24%

  • Sugars

    5.6g

    low

    6%

  • Salt

    0.64g

    low

    11%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 464kJ/111kcal.
Ingredients
  • 300g Asda Macaroni
  • 300g frozen cauliflower
  • 1 clove garlic, chopped
  • 2 spring onions, sliced
  • 1 reduced-salt vegetable stock cube, made up to 300ml (check the pack to ensure it’s vegan)
  • ½tsp mustard powder
  • Pinch ground nutmeg (optional)
  • 100g Free From Grated Cheddar Alternative
  • 75g Asda Plain Breadcrumbs
  • 1tbsp chopped parsley, to serve
  • 100g cherry tomatoes, halved
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Bring a pan of water to the boil and cook the macaroni according to the pack instructions. Drain and tip into a 20cm x 30cm baking dish.

  • Put the cauliflower, garlic and spring onions into a pan and add the stock. Bring to a simmer and cook until soft. Blitz with a handheld blender until smooth, season with black pepper and stir in the mustard, nutmeg (if using) and ½ the cheese alternative. Pour over the pasta.

  • Stir together the breadcrumbs, parsley and remaining cheese alternative. Sprinkle over the pasta and top with the tomatoes. Bake for 20-25 mins until golden. Serve immediately.