Macaroni Cheese

Found a recipe online and tweaked it to make it more to my taste :) This is one of the rare exceptions where I used a fair amount of oil so won't make this too often!

Vegan Macaroni Cheese

Serves 4
Vegetarian, Vegan, Gluten-Free

250 g/8.8 oz gluten-free macaroni pasta *
gluten-free crispy crumbs * (optional)
100 g/3.5 oz/ ⅔ cup tinned sweetcorn *

For the 'cheese' sauce:
½ onion, minced
75 ml/2.6 fl oz/⅓ cup safflower oil * plus an additional 2 tsp for frying
150 g/5.3 oz/1 cup raw cashew nuts *
265 ml/9.3 fl oz/1⅓ cup water *
7 tbsp nutritional yeast *
1 tsp garlic powder *
1 tsp lemon juice *
½ tsp salt *
pinch of nutmeg *


Firstly heat the 2 tsp oil in a medium saucepan. Then add the minced onion and sauté for about 5 minutes until lightly golden. Keep this mixture aside for use later.

In a blender blitz the cashew nuts, then slowly add the remaining oil and water. Add the nutritional yeast, garlic powder, lemon juice, salt and nutmeg and blend until smooth.

In a saucepan cook the pasta according to the instructions on the packet (being very careful not to over cook as gluten free pasta can easily turn mushy). This usually takes around 7 minutes. Keep tasting to make sure the pasta is at the correct consistency.

Whist cooking the pasta, pour the cashew nut mixture into the saucepan with the onions and simmer until the sauce thickens, stirring frequently.

Finally when the pasta is ready, place in a colander and rinse in cold water. Return pasta to the saucepan and pour the sauce over the top. Stir very carefully, ensuring the pasta is evenly coated. Stir in the sweetcorn and serve immediately, sprinkling the gluten-free crispy crumbs on top if desired.

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