Vegan macaroni cheese
This recipe is vegan friendly but I reckon it'll be hard to tell as it's just as a tasty, if not better than non vegan mac 'n' cheese. Plus no animals are harmed in the process. So it gets a double thumbs up from me (even if I do say so myself)
Cook time: 50 minutes Yield: 4 - 6 servings
Ingredients:
250g Conchigliette pasta shells
1/2 cup Vegan milk
200g Grated vegan mozzarella
1/4 White onion finely chopped
100g Vegan cheddar
1 tbsp Garlic powder
1 tsp Dried corinder
Sea salt and pepper to taste
Method:
1. Preheat oven to 180C
2. Place the conchigliette on the boil for 15 minutes
3. Drain, rinse and drain again
4. Add the vegan milk (I used Alpro Almond Coconut), garlic, salt and pepper, coriander, and the cheeses - I used Follow Your Heart Mozzarella and Sainsbury's Free From Cheddar (save some back for sprinkling on the top) and place back on the heat for 5 minutes stirring to help the cheese melt into the mixture
5. Transfer to an oven dish and sprinkle on the remaining cheese. Bake for 30 minutes or until the top is golden brown
Serve and enjoy