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


Try our vegan mac ‘n’ cheese, then check out our vegan carbonara, vegan bolognese, vegan moussaka and more vegan pasta recipes.



  • 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.

Head here for more vegan inspiration

Vegan Cacio e Pepe Recipe

Nutritional Information

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