A vegan take on Ina Garten's
Mac & Cheese
Serves 6
Original
Ina Garten's classic
- Elbow macaroni — 450 g
- Whole milk — 700 ml
- Butter — 85 g
- All-purpose flour — 45 g
- Gruyère — 340 g
- Sharp cheddar — 225 g
- Fresh breadcrumbs — 100 g
- Tomatoes — 150 g
The vegan version
Vegan
- Elbow macaroni (egg-free durum wheat) — 450 g
- Unsweetened soy or oat milk (in place of the whole milk) — 700 ml
- Olive oil (in place of the butter) — 75 g
- All-purpose flour — 45 g
- Raw cashews (in place of the Gruyère and cheddar) — 150 g
- Nutritional yeast — 40 g
- Lemon juice — 30 ml
- Dijon mustard — 5 g
- Garlic powder, a pinch of turmeric, salt
- Breadcrumbs (dairy-free) — 100 g
- Tomatoes — 150 g
Our steps
- 1Cover the cashews with just-boiled water and soak 15–20 min; drain. Heat the oven to 180 °C / 350 °F and oil a baking dish.
- 2Cook the macaroni 2 min short of al dente; drain.
- 3Heat 45 g of the olive oil, whisk in the flour and cook 2 min without browning. Whisk in the warm plant milk and simmer, whisking, until it thickens.
- 4Blend the cashews with the nutritional yeast, lemon juice, mustard, garlic powder, turmeric, salt and a ladle of the hot sauce until completely smooth; stir it back into the pot.
- 5Toss the macaroni with the sauce and pour into the dish. Top with sliced tomatoes, then the breadcrumbs tossed with the remaining 30 g olive oil.
- 6Bake 15–20 min, until bubbling, then 2 min under the broiler to brown the top.
Want it tuned to a specific diet?
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