Tue 24 Nov - Vegan mac'n'cheese

#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