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Vegan mac and 'cheese'

Vegan mac and 'cheese'

Total Time
1 hr 15 min
15 min
1 hr


Butternut pumpkin

1000 g, peeled, deseeded, diced

Dry pasta

250 g, macaroni


2 clove(s), crushed


1 tbs

Mustard powder

1½ tsp, English variety

Unsweetened almond milk

450 ml

Nutritional yeast

20 g

Fresh chives

1 tbs, chopped, plus extra to serve

Mixed salad leaves

100 g

Lemon juice

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Season with salt and pepper. Bake for 35-40 minutes or until tender and golden. Process in a food processor or mash until smooth.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and set aside.
  3. Combine cornflour and mustard in a large jug. Gradually whisk in almond milk until combined and smooth. Lightly spray a large saucepan with oil and heat over medium-high heat. Add garlic, cook, stirring for 20 seconds. Gradually stir almond milk mixture into pan with garlic and cook, stirring for 2 minutes. Bring to the boil, reduce heat and simmer for 10 minutes or until sauce is thick enough to coat the back of a spoon. Season with salt and pepper and stir in nutritional yeast and mashed pumpkin until well combined. Add pasta and chives and stir to combine.
  4. Spoon mixture into a 1.25 litre (5-cup) capacity baking dish and bake for 20 minutes or until light golden.
  5. Toss salad leaves with lemon juice. Sprinkle macaroni ‘cheese’ with extra chives and serve with salad leaves.