Vegan Maple Mac ‘n’ Cheese
One-Pot Recipes / Mains / Pasta / Vegan Mains
Ingredients
- 350g macaroni pasta
For the vegan cheese sauce:
- 1 large onion, diced
- 1 litre unsweetened soya/oat milk
- 80g dairy-free margarine
- 100g plain flour
- 2 tsp English mustard
- 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 1 tbsp yeast extract
- 100g vegan cheese, grated
- Sea salt and black pepper for seasoning
- 100g natural breadcrumbs
Method
- Preheat the oven to 180°C/Gas 4. Cook macaroni as per packet instructions. Drain when cooked and set aside
- In a pan, heat milk and poach onions slowly for 5 minutes
- Bring to the boil, remove from the heat, pass milk through a sieve, discard the onions and set aside
- In another pan, melt margarine then stir in flour until it forms a thick paste
- Add warm milk, stirring all the time until smooth, and simmer for 10 minutes to cook out the flour
- Stir in mustard, maple syrup, yeast extract and grated vegan cheese
- Add macaroni to the sauce and stir fully to combine, season with sea salt and black pepper
- Transfer mixture to a large ovenproof dish or 6 individual pots
- Top with breadcrumbs and bake for 35 minutes until bubbling and breadcrumbs are browned and crispy
- Leave to stand for a few minutes before serving
A devilishly indulgent vegan mac and cheese with a creaminess to rival any dairy-based alternative! Our macaroni cheese recipe is relatively easy to follow and incorporates Canadian maple syrup for an added touch of sweetness. A delightful homemade mac and cheese to share with family and friends.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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