Tue, 24 Nov
|Zoom
Tue 24 Nov - Vegan mac'n'cheese
A dairy-free version of this classic sees roasted butternut squash used to create a silky, creamy sauce to coat the macaroni twirls, served with garlic bread. Plus a melon and fennel salad to alleviate the decadence. (Diary cheese optional)

Time & Location
24 Nov 2020, 18:00 – 19:30 GMT
Zoom
About the event
#vegetarian #vegan #macncheese
A dairy-free version of this classic sees roasted butternut squash used to create a silky, creamy sauce to coat the macaroni twirls, served with garlic bread. Plus a melon and fennel salad to alleviate the decadence.
Instructions: Buy your ingredients (below) and cook from the comfort of your own home (and kitchen!) by joining the tutorial via the Zoom platform.
Find out new cooking techniques, get tips and learn the reasons behind how to make vegetarian dishes taste amazing.
Please note: Zoom link & password will be emailed out to confirmed foodies on the day; 20 people max. per class.
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Basic ingredients (4 people)
1 brown onion
1 small red onion
1 small butternut squash
1 bulb of fennel
1 ripe melon
350g of macaroni pasta (~85g/pp)
200-250g cheddar cheese/vegan cheese
50g creamed coconut
125g mozzarella pearls (or a125g mozzarella ball)
Butter (or dairy-free alternative)
50g panko breadcrumbs (or normal)
Marigold nutritional yeast flakes (you can skip this if you're using cheese!)
Stock cube/bouillon powder/Knorr stock pot
Nice bread of your choice
Herbs and spices: 8 cloves of garlic, smokey paprika, chilli flakes, fresh mint
Luxury ingredients (optional)
Other meltable cheese of your preference
Punnet cherry tomatoes
Capers
Tickets
Price
Quantity
Total
24 November - vegan mac'n'chee
£0
This e-ticket confirms your place at the cooking class on Tuesday 24 November at 6pm.
£0
0£0
Total
£0