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Vegan Mac ‘n’ Cheese

Serves: 4
Prep: 10
Cook: 30

    Ingredients

    Ingredients

    • 3 slices stale wholegrain bread
    • 1/2 cup macadamia nuts, raw and unsalted
    • 2 tsp dried thyme
    • 500g peeled pumpkin
    • 2 tsp olive oil
    • 400g pasta spirals
    • 1 cup So Good™ Unsweetened almond milk
    • 100g (3/4 cup) vegan Cheese, grated
    • 1 tsp Dijon mustard
    • 1 tsp salt, divided

    Garnish

    • Fresh parsley

    Method

    1. To make the breadcrumb topping, preheat the oven to 125°C. Add the bread and macadamia nuts into the Vitamix container and secure the lid. Blitz on speed 4 until crumbly. Spread onto a lined tray and bake until lightly golden. Mix in the thyme and set aside. 
    2. Bump the oven temperature up to 180°C. Roughly chop pumpkin into 3cm pieces and place on a baking paper lined tray. Toss with olive oil and roast for 25–30 minutes until soft. Cool slightly.
    3. While the pumpkin bakes, cook pasta according to packet instructions. Drain and set aside.
    4. Placemilk, cheese, mustard, half the salt and roasted pumpkin into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest sped for 5 minutes and 45 seconds, until smooth and hot. Taste and add remaining salt to taste if required.
    5. Add to the drained pasta, stir to coat. Top with bread crumb topping and fresh parsley. Adjust seasoning if necessary, serve hot.

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