Cheeeeze you say? This recipe doesn’t actually contain any cheese or dairy at all – it’s a super creamy, vegan, faux mac ’n’ cheese! And I tell you what, given my dad (who claims to be allergic to vegan food) enjoyed two bowls of this, we are onto a winner. It’s also a super easy recipe, with everything including the pasta cooked in the slow cooker bowl. Served straight away it’s luscious and creamy, but my favourite trick is to pop it in the fridge right after cooking and then the next day fry it up in olive oil on the stove – not only do you get that cheesy pasta, you also get golden-fried crunchy bits. If dairy is off the menu for you, I may just be your new best friend.
Serves 5
+ vegan
+ egg free
Ingredients
Chicken-style stock cube or Faux-chicken stock powder
White miso paste
Extra virgin olive oil
Garlic
Fine salt
Water
Soy milk
Nutritional yeast flakes
Macaroni pasta
Method
This recipe can be found on page 84 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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