Dish of the week: vegan mac & cheese

Rachel Makinson shows off her delicious vegan mac and cheese

Rachel Makinson
2nd May 2020
In my opinion, mac & cheese is one of the best comfort foods going, and I think we all need a good bit of comfort food right now. However, as delicious as it is, it’s no secret that cheese, and dairy products in general, really aren’t great for our carbon footprints. 

It takes 10 pounds of milk to produce just one pound of cheese, and one pound of milk produces around 1.2 kg of CO2. If you’re a cheese lover like me, that’s really not a fun thing to hear or to be reminded of. But, even if you do choose to cut back on dairy, or already follow a vegan diet, you can still rustle up a great mac & cheese.

To make a vegan mac & cheese, all you need is a steamed yellow potato, a steamed sweet potato, two sliced tomatoes, one diced onion, a tablespoon of lemon juice, two chopped cloves of garlic (or let’s be real, as much as you want), a teaspoon of rosemary, four tablespoons of nutritional yeast (this part sounds dreadful, but this is what’s going to give it that cheesy flavour) and then just salt and pepper to taste.

Simply blend all these ingredients together to make a sauce, pour it onto pre-cooked macaroni, and bake it in the oven for around twenty minutes at 200°C. If you like your mac & cheese extra creamy, you could also add a splash of coconut milk to the ingredients list. Breadcrumbs, grated vegan cheese, extra black pepper or even barbecue sauce are also nice additions to add to the top of the mac & cheese right before its finished baking. 

This recipe is as easy as making regular mac & cheese, is just as delicious and a lot better for the environment. What’s not to love?

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