- 100 g non-dairy butter
- 100 g plain flour
- 350 ml vegetable stock
- 350 ml non-dairy milk
- 4 tbsp nutritional yeast see notes
- 1 tsp dijon mustard
- 3 tbsp vegan cream cheese, heaped see notes
- 50 g vegan cheddar, grated see notes
- 3 tsp white miso paste
- 1 tbsp apple cider vinegar
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 500g macaroni or spirali pasta
- Handful vegan cheddar, finely grated optional
Melt the butter (100g) on a medium heat in a large saucepan and sieve in the flour (100g). Stir together with a whisk to make a roux and keep stirring for 1-2 minutes.
Prepare the vegetable stock (350ml) and milk (350ml) by pouring both into a jug. Gradually add a little of the liquid at a time, mixing it fully into the roux before adding more. Keep going until all of the liquid is incorporated.
Put the pasta (500g) onto boil in salted water, I used a mixture of regular macaroni and spirali here because I like the mix of shapes, and preheat the oven to 180 degrees C.
Add the nutritional yeast (4 tbsp), dijon mustard (1 tsp), cream cheese (3 tbsp), grated cheddar (50g), miso paste (3 tsp), apple cider vinegar (1 tbsp), onion and garlic powder (1 tbsp each), white and black pepper (1/2 tsp each) to the sauce and whisk until everything has melted and combined.
Once the pasta is cooked, drain, rinse in cold water and then add to the pan with the sauce. Stir until the pasta is fully coated in the sauce.
Transfer to a large oven dish, spread out evenly and top with a handful of grated vegan cheddar. Choose a vegan cheese that you know will melt nicely.
Place in the oven for 20-25 minutes until the top has browned and the cheese has melted. Serve immediately.