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This mac ‘n’ cheese is different from the rest, it’s cheesy and delicious but far lighter and healthier than most. So, you can indulge in peace, knowing that you will feel great after too. Not to mention, it takes just 15 minutes to make! The traditional dairy ingredients have been subbed for vegetable stock, plant-based milk and nutritional yeast which adds the most delicious cheesy flavour that can be challenging to recreate on a plant-based diet.
Instant Macaro-no-Cheese
Ingredients
- 400g macaroni pasta
- 800ml vegetable stock
- 250ml soy milk (unsweetened)
- 1 tsp garlic salt
- 1 tsp onion powder
- 25g nutritional yeast
- 1 tsp miso paste
- Juice of 1 lemon
- 2 tbsp white wine vinegar
- 1 tsp sea salt
- 2 tbsp extra nutritional yeast (topping)
- 2 tbsp Panko breadcrumbs (topping)
Instructions
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Add the macaroni pasta to the main Foodi pot and pour over the vegetable stock and soy milk
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Sprinkle in the nutritional yeast, garlic and onion powder and stir to combine
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Spoon in the miso paste and squeeze the juice of one lemon into the pot
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Carefully add in the vinegar (too much will overpower the flavours), then season with salt and pepper to taste
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Close the Foodi, attaching the pressure lid and pressure cook for 5 minutes
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Release the pressure by carefully opening the vent, and after the steam has settled remove the lid
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Stir and add an extra splash of soy milk to loosen the pasta if needed
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Sprinkle over the extra nutritional yeast and panko breadcrumbs
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Turn the Foodi to the bake setting at 200 degrees, close the lid and bake for 10 minutes until a crisp golden topping has formed
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Serve and enjoy!
