Vegan Truffle Macaroni and Cheese
Ingredients
- 250g macaroni pasta
- 100g dairy free spread plus 1 tsp
- 150g mushrooms
- 1 leek
- 1 onion
- 1 litre oat drink
- 85g flour
- 1.5 tsp Dijon mustard
- 1.5 tbsp nutritional yeast
- 1 tsp truffle oil
- 20g bread crumbs
- some thyme
- 1 clove garlic
Preparation
Cook macaroni
Melt the 1 tsp of dairy free spread in large frying pan and cook leek and mushrooms
Make sure all the water has cooked off
Peel and half the onion and place it in a small pan over a medium heat with oat milk
Bring to the boil and then remove the onion
Melt the remaining dairy free spread in another pan and add flour, stir continuously until it forms a paste
Gradually add the warm milk and whisk until smooth
Bring to boil and simmer until thickened
Stir in mustard, truffle oil and nutritional yeast. Add salt and pepper
Add the pasta and vegetables to the sauce
Stir until all coated
To make the breadcrumbs: bake a bread roll in the oven until hard, remove soft bread, blend the roll with a garlic clove and some thyme until crumbed, top with the breadcrumbs and bake in the oven for 15 minutes to crisp
