Macaroni cheese is just about the ultimate comfort food. It’s also my non-vegan husband’s absolute favourite meal, so it’s quite important to me to find a vegan version that he’ll happily eat. Since becoming vegan I’ve tried several different versions. I’ve always enjoyed them for themselves but I don’t think they can be compared to the dairy equivalent. I’m always up for trying a new version and I’d had my eye on this from VegNews for quite some time. It seemed like the perfect meal for a cold, wet Autumn evening when the clocks go back..
I was really intrigued by the method of making the sauce, especially the inclusion of the carrot. But I suspected from the ingredient list that it wouldn’t have quite enough zing so I made a few changes. I halved the salt but added a few tbsps of nutritional yeast, and a couple of teaspoons each of white miso and tahini. I also stirred some cooked spinach through the pasta before I baked it because that’s what I’ve always done – vegan or not.
The result was spectacular. The sauce was really thick, rich and creamy and an excellent colour from the carrot. My additions did give it a cheesy zing and I will 100% definitely be making this again. The only thing I’ll do differently is make more! Maybe we’re especially greedy but it was supposed to serve 6. In our house it served 3.