Gooey, comforting, delicious, sexy (?!) – All words to describe the joy that is mac and cheese. When I decided to stop eating meat and dairy, I started researching alternatives to the usual comfort food I enjoyed as I wasn’t prepared to live a life based purely on insta-gorgeous salad and lentil concoctions. Don’t get me wrong I am healthier, eat a wider variety of foods and am loving that veggie life – but sometimes you don’t want a saintly dinner and you want stodge. Essentially, that’s what you’re getting with this recipe – filling, creamy goodness – but it’s still better for you than the real cheesy deal so no guilt here!
Below you will find my favourite recipe for dairy free macaroni cheese, but this is by no means the only recipe out there. You will find variations made with cashews, butternut squash, different herbs and flavourings and made with different types of milk/dairy alternatives.
If you are vegan or thinking about trying it out, I would definitely say that I have found any of my old favourite meals can be made into a plant based recipe. There are SO many great alternatives ingredients out there, give some of them a go and play about – you’ll be amazed at what you can make without dairy or meat but still get a similar flavour.
SO, here is my recipe, apologies I haven’t taken more Nigella-esque pictures, but I’m certainly not a glam chef so best keep the paps on the food.
Dairy free butter/spread (I use the Flora one pictured below)
Non dairy milk (I use Oatly Organic)
Mustard powder (LONG LIVE COLMAN’S OF NORWICH!)
Salt and pepper
Chives and breadcrumbs if you’re feeling fancy