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Preparation time: 30 mins prep +  25 min cooking time

Serves: 4-6

vegan mac and cheese

Cheesy, creamy, salty & carbyyyyy PLUS the added benefit of some greens! Great for the whole family, plus it makes delicious leftovers & is freezer friendly. The vegan parmesan takes this one to the next level so make sure you include it.


250g macaroni pasta
1 cup of broccoli florets (roughly chopped)
1 cup of spinach
1 red onion (diced)
2 spring onions (finely chopped)
2 garlic cloves (crushed)
3 tbsp fresh oregano leaves
1 tbsp of flour
1 cup of almond milk
1 cup of vegan mozzarella (we love The Vegan Diary hemp mozzarella)
1 tsp salt & pepper
1/4 cup vegan parmesan (1 cup raw cashews, 1 cup nutritional flakes, 1/2 tsp salt and 1/4 tsp garlic powder combine in a food processor until crumb texture)

 vegan mac and cheese


  1. Preheat the oven to 180 degrees
  2. Cook pasta as per packet instructions minus 2 minutes from cooking time then drain
  3. Place in a large baking dish and stir through the broccoli
  4. In a blender or food processor add the spinach, onion, spring onion, garlic, oregano and flour
  5. Pour in the milk and blend until smooth then add salt and pepper
  6. Cook over low heat for 5 minutes until sauce has thickened
  7. Stir in the cheese and whisk until smooth
  8. Pour the sauce over the pasta & bake for 25 minutes until golden on top
  9. Sprinkle over vegan parmesan when serving

Serve with a salad or one it's own! Enjoy.

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