I keep making different variants of Mac and Cheese. It was my favourite meal when I wasn’t a vegan, so it makes sense that I’m gonna keep trying different recipes. This is a pretty straight forward way to do it and it takes next to no time at all. I’ve heard great things about nutritional yeast in other recipes but I haven’t had chance to pick any up yet, so for the time being here’s how I made it tonight.

What you’ll need:

– 250g Macaroni
– 1 can Canellini beans
– 100g vegan cheese (I use Sainsbury’s)
– Unsweetened Soy Milk
– 1/2 tsp Turmeric
– 1tsp dijon mustard
– Salt & Pepper
– Mixed Herbs
– Parsley
– 3 cloves of Garlic

Bring a pan of salted water to the boil, finely chop the garlic and add it with the pasta.

For the cheese sauce it’s real simple; Just drain the Canellini beans, and blend in a pan. Put on a low heat, add the vegan cheese and a little soy milk. Mix, and add the turmeric and dijon mustard, a pinch of salt and pepper, and sprinkle in some mixed herbs too if you want. Keep adding milk until it’s at a consistency you’re happy with.

I also toasted some bread with some garlic oil as a side, too.

Topped it all off with a bit of parsley.

Vegan Mac and Cheese by Lee Jones