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Vegan Macaroni Cheese


700ml  Vegan Milk Alternative (such as oat milk)

35g  Unsalted Vegan Whirl (plus extra for greasing)

1 tbsp  Cold water

1  Large Onion – peeled and halved

1  Garlic clove, peeled

1  Bay leaf

350g  Vegan Suitable dried Macaroni

50g  Plain Flour

175g  Vegan Strong Cheddar Type Cheese, grated

50g  Vegan Hard Italian Cheese, grated

1 tsp  English mustard powder (if desired)

  Salt and Pepper

50g  Fresh breadcrumbs


1.Heat a pan of boiling salted water, and cook the Macaroni for ~ 10 minutes until al dente
2.Drain and wash with cold water to prevent sticking
3.Heat the Vegan Milk alternative with the onion, garlic and bay leaf until almost boiling. 
4.Remove from the heat and leave to infuse for 10 minutes then strain
5.Grease a large oven proof dish (~ 25cm x 18cm) and preheat the oven to 190°C
6.Place the Unsalted Vegan Whirl and1 tbsp of cold water in a pan and heat, add the flour and cook stirring constantly for 1 minute
7.Gradually add the infused Vegan Milk Alternative to the pan stirring constantly to make a smooth sauce
8.Cook for a further 3-4 minutes to ensure a consistency which coats the back of a spoon
9.Add the cheddar style cheese and mustard powder (if using) and stir through.  Season to taste
10.Mix the cheese style sauce through the macaroni and place in the greased ovenproof dish
11.Top with the breadcrumbs and Italian style hard cheese
12.Bake in the oven for 15-20 minutes until the breadcrumbs are golden brown
13.Serve immediately

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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