Recipes
Recipes

Vegan mac ’n’ cheese

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

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

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(19 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 67p per serving

Nutritional Information

Each 403g serving contains

Energy
1870kj
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

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
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.
4
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.