Cheesy Vegan Pasta
Plant based cheesy pasta recipe. Made using vegan cheese, this is so rich in texture and flavour. The closest thing to macaroni cheese flavour since going vegan. Swap out the pasta for macaroni to make the traditional dish.
Ingredients
- 250 g macaroni
- Pinch salt
For the sauce
- 75 ml olive oil ½ cup
- 400 ml oat milk just less than 2 cups
- ¼ cup nutritional yeast optional, not required
- 1 tbsp truffle oil
- 4 cloves garlic substitute for 1 ½ tsp garlic powder
- ¼ tsp cracked black pepper
- ½ tsp salt
- 1 tsp smoked paprika
- ¼ tsp dijon mustard
- 2 tbsp cornflour
- 100 g grated vegan cheese 1 cup
Optional topping:
- 4 brussels sprouts optional
- 12 clove minced garlic
- pinch of salt
Instructions
- Bring the pasta to boil in a pot of water with a pinch of salt
- *options for the garlic* you can finely chop and fry the garlic before adding to the sauce, or just add the whole cloves to the sauce to infuse with the flavour and remove after a few minutes before adding to the pasta.
- Either using a whisk or a blender, add all of the ingredients to make the sauce (apart from the vegan cheese) and mix until smooth
- Add the sauce mix to a pot and place on a low - medium heat, adding the grated vegan cheese until melted - careful not to bring to a simmer
- Drain off the cooked pasta then add the cheese sauce and mix until coated
Notes
Optional topping:
Peel off the leaves from the brussels sprouts then add to a pan with a ½ tsp olive oil, the minced garlic and salt and fry for around 5 minutes then add to the top of the pasta
Add a drizzle of truffle oil to make this the most indulgent dish yet!