Merging two favs into one with this dirty gooood dish 🔥
This vegan, gluten free mac n cheese is so dreamy. Blending cashews, almond milk and cauliflower made the sauce super rich and creamy, and adding a good dollop of nutritional yeast and white miso gave it the savoury cheesy element that we all love in a Mac n cheese, layering it with slices of applewood cheese bumped it up a level or two.
The Bolognese is rich, tomatoey, meaty and only takes 15 mins to whip up! Combing the two dishes made the whole thang HEAVENLY.
I urge you to get in the kitchen and make it A.S.A.P.
VEGAN MAC N CHEESE LASAGNE
Servings: 6 people
Ingredients
Bolognese sauce
- 1 block (200g) plain tempeh, crumbled. I used Tiba Tempeh
- 1 carton (500g) Passata
- 1 tbsp tomato puree
- 1 large onion, finally diced
- 3 garlic cloves, minced
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
- 2 tsp brown miso
- 1 tsp soy
- 1 tsp balsamic
- 1 tbsp extra virgin olive oil
- 1/4 tsp himalayan salt
- 1/4 tsp black pepper
Mac n cheese
- 3 cups 300g cauliflower florets chopped into 1/2 inch pieces
- 1.5 cups cashews, chopped
- 3 cups unsweetened almond milk
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 4 tbsp white miso
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar or white vinegar
- 1 tbsp coconut oil
- 1 tsp himalayan salt
- Black Pepper
- 3 cups gluten free macaroni pasta, I used Sainsbury's free from
- 1 pack (10) Applewood vegan cheese slices, optional
Instructions
Bolognese sauce
- Fry onion in oil for 5 mins. Add in garlic, herbs, tomato puree and cook for 2 mins. then add in the tempeh, passata, miso, soy and balsamic vinegar.
- Add in the tempeh, passata, miso, soy and balsamic vinegar. Stir and simmer for 8 mins. The sauce is meant to be quite thick but add a splash of water to thin if needed. Add salt and pepper and adjust seasoning to taste.
Mac n cheese
- Whilst boiling the pasta till al dente make the sauce. In a medium saucepan bung in oil, mustard, miso, garlic and cook for a couple of mins.
- Add in the almond milk, cauliflower and cashews. Simmer on medium high heat for 20 mins or until the cauliflour is completely soft.
- Bung into a blender and blitz till smooth. This is best done in two batches to ensure smoothness. Adjust seasoning to taste. Add more almond milk to thin if needed.
- Drain the pasta and add to sauce.
Assembly
- Preheat oven to 200c
- Put half of the mac n cheese mix into the bottom of a 9x5 inch baking dish. Slap 5 slices of cheese on top, dollop on bolognese, then the remaining Mac n cheese and finish with another 5 slices of cheese.
- Whack in the oven for 20 mins or until hot.
- If prepped in advance and refrigerated- cook for 30 mins or until hot all the way through.
