Extra Tasty Gluten-Free Vegan Mac & Cheeze

I use store-bought vegan cream cheese in this recipe but you could replace this with your own home-made v-cream cheese. Try this recipe here or this one here


Don’t worry it’s not burnt, the crispy onions just get very dark

 250g rice pasta (dried weight)
100g vegan cream cheese (with garlic and herbs if possible)
1 small onion, finely diced
1 clove garlic, finely diced
100ml unsweetened plant milk
1 tsp english mustard powder
Crispy onions (optional)
Vegan hard cheese of choice, grated (optional)
salt and black pepper to taste

Pre-heat the oven to Gas 6 and cook the pasta as per pack instructions.
While the pasta is boiling, cook the onion and garlic over a low heat in a frying pan using some of the milk to prevent them from sticking.
Once the onions are translucent mix in the mustard powder, the rest of the milk, and the cream cheese.
Drain the pasta and mix it into the sauce.
Season with salt and pepper then transfer everything into an oven-proof dish and top with the grated cheese and crispy onions (if using).
Put in the oven for 20 minutes.
Serve piping hot.

Posted on 09/11/2014, in Gluten-Free, Main, Sides, Vegan and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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