Vegan mac n cheese

Vegan mac ’n’ cheese

  • serves 4-6
  • Easy

Oat milk makes for a really creamy mac ’n’ cheese – plus hazelnuts add flavour and texture to this comfort food classic's breadcrumb topping



  • short pasta 300g
  • Alpro Oat No Sugars 500ml
  • mustard powder 1 tsp
  • garlic granules ½ tsp
  • nutritional yeast 2 tbsp
  • cornflour 2 tbsp
  • mozzarella-style vegan cheese 100g, grated
  • parmesan-style vegan cheese 100g, grated


  • blanched hazelnuts 30g, finely chopped
  • nutritional yeast flakes 1 tbsp
  • dried breadcrumbs 20g
  • parmesan-style vegan cheese 20g, finely grated
  • dried Italian herbs or mixed herbs ½ tsp
  • lemon ½, zested
  • olive oil 1 tbsp
  • green salad or tomato salad to serve


  • Step 1

    Cook the pasta in boiling salted water for 6-8 mins until al dente. Drain well.

  • Step 2

    Meanwhile, mix the Alpro Oat No Sugars, mustard powder, garlic granules, nutritional yeast and cornflour in a pan and whisk until well combined. Place over a medium-low heat and continually whisk until the mixture thickens to a white sauce. Stir in the cheese and cook for 10 minutes more or until melted. Season well. If the cheese doesn’t melt completely, or the sauce doesn’t look super-smooth, use a stick blender to whizz the sauce.

  • Step 3

    Heat the oven to 200C/180C fan/gas 6. Mix the drained pasta into the cheese sauce, then tip into an ovenproof baking dish.

  • Step 4

    Mix all the topping ingredients together (except the olive oil) with a pinch of salt, and scatter over the mac ’n’ cheese. Drizzle over the oil and bake for 20-25 minutes until golden and bubbling. Serve with a sharply dressed green salad, or a tomato salad with a drizzle of oil and vinegar.

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Nutritional Information

  • Kcals 458
  • Fat 18g
  • Saturates 8g
  • Carbs 54g
  • Sugars 5g
  • Fibre 7g
  • Protein 17g
  • Salt 0.7g