Macaroni ‘cheese’

  • 350g macaroni or penne
  • 100g of melting dairy-free cheese (e.g. Vegusto No-Moo Melty) – chopped up
  • 3 onions – finely chopped
  • 500ml unsweetened soya milk
  • 5 tbsp olive oil
  • 2 rounded tbsp wholemeal flour
  • 1 tsp mixed herbs
  • 1 lemon – finely scraped zest from outer skin and juice
  • 2 heaped tbsp nutritional yeast flakes (available from health food shops)
  • 1 tsp flaked chilli
  • 2 tsp ground black pepper
  • 1 packet meat-free bacon (e.g. VBites Tempeh Rashers) – chopped up (optional)
  • 1 handful freshly chopped parsley – optional


  1. Gently fry the onions in the oil for approx 10 mins. Stir the flour into the onions and cook for a further 2 mins.
  2. Add the soya milk slowly, stirring constantly, until it starts to thicken.
  3. Add the rest of the ingredients (except the fresh parsley) and stir on low heat until the dairy-free cheese melts into the mixture.
  4. Cook the pasta in large pan. Drain and stir the pasta into the cheese mixture.
  5. Serve sprinkled with parsley.