Serves 6-8

Vegan mac and cheese

Vegan mac and cheese

2 litres of nut or plant based milk

150g tub of vegan style soft cheese

1 x 254g carton of single soya cream

500g macaroni pasta

300g grated style vegan cheddar cheese

1 tbsp English mustard powder

2 tbsp nutritional dried yeast flakes

Salt and pepper

Topping optional

100g panko style breadcrumbs

100g vegan cheddar cheese

15g nutritional yeast flakes

1 tsp mustard powder

Salt and pepper

Empty the milk into the crockpot bowl. Add the soft cheese and cream and using a hand whisk, mix until smooth.

Add the pasta, grated cheddar, mustard powder and yeast flakes and stir well.

Cover with the lid and cook on High for approx. 2 ½ hours, stirring occasionally.

Remove the lid and stir well, adding in salt and pepper to taste.

For a crispy flavoursome finish, mix the topping ingredients together and sprinkle over the cooked mac n cheese.

Preheat your oven/grill to high, and brown the topping until golden and bubbling.

Or simply bake the topping ingredients on an oven tray for approx. 15 minutes in a hot oven until golden, serve separately for sprinkling on top.

Serve as an accompaniment to a main meal or just enjoy its own simple loveliness.

Recipe courtesy of Crock-Pot

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