
Vegan Mac ‘n’ Cheese 4 - 6 Prep: 20 minutes Cook: 1 hr 30 minutes Cane Sugar Free Dairy Free Vegan Vegetarian This recipe is everything we want and more. Simple, natural and organic it’s the perfect homely meal, made using our super creamy Nom Nut Bliss. A creamy, vegan alternative to the ultimate comfort food. Purely the best. Made with NOM Barista Nut Bliss Ingredients 50 g vegan butter 50 g flour 500 ml Pureharvest NOM Barista, 1 tsp mustard 15 g nutritional yeast Salt to taste Pepper to taste 300 g macaroni pasta 20 g bread crumbs 20 g vegan parmesan Instructions Preheat the oven to 160C. Meanwhile in a saucepan heat the nut bliss until warm and turn off the heat. In another saucepan melt the butter. Once melted add the flour and cook stirring continuously for 1 -2 minutes until the flour is cooked through. Ladle in the warm milk and stir constantly until well incorporated. It will start to thicken before it thins out, be patient here. Keep cooking and stirring until it reaches a custard like consistency. Season with salt and pepper. Cook the macaroni according to packet instructions. When ready mix through the sauce and pour into an oven dish about 20x20cm. Top with the breadcrumbs and parmesan. Bake in the oven for about 30-40 minutes until golden brown on top and heated through. Share this recipe Print recipe

Vegan Mac ‘n’ Cheese

4 - 6
Prep: 20 minutes
Cook: 1 hr 30 minutes

This recipe is everything we want and more. Simple, natural and organic it’s the perfect homely meal, made using our super creamy Nom Nut Bliss. A creamy, vegan alternative to the ultimate comfort food. Purely the best.

Made with: NOM Barista

Nut Bliss

Ingredients

50 g vegan butter
50 g flour
500 ml Pureharvest NOM Barista,
1 tsp mustard
15 g nutritional yeast
Salt to taste
Pepper to taste
300 g macaroni pasta
20 g bread crumbs
20 g vegan parmesan

Instructions

Preheat the oven to 160C.
Meanwhile in a saucepan heat the nut bliss until warm and turn off the heat. In another saucepan melt the butter. Once melted add the flour and cook stirring continuously for 1 -2 minutes until the flour is cooked through. Ladle in the warm milk and stir constantly until well incorporated. It will start to thicken before it thins out, be patient here. Keep cooking and stirring until it reaches a custard like consistency. Season with salt and pepper.
Cook the macaroni according to packet instructions. When ready mix through the sauce and pour into an oven dish about 20x20cm. Top with the breadcrumbs and parmesan.
Bake in the oven for about 30-40 minutes until golden brown on top and heated through.

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