Cheese was the biggest thing I thought I’d miss as a vegan. I used to 100% be that person who said “I could never be vegan, I’d miss cheese”. How times change. The sheer amount of vegan cheese available in the UK is amazing. If the cheeses I used aren’t available where you are, just swap them for your favourite melty cheese, it will still work just as well
Yield; Four servings Cook time; 35 minutes
You’ll need;
- 45g/1.5oz dairy free butter
- 45g/1.5oz all purpose plain flour
- 450ml warm plant milk
- 100g/3.5oz dairy free cheese. I used 40g/1.4oz mature cheddar alternative by ASDA, 40g/1.4oz Koko dairy free cheddar, and 20g/0.7oz Italian hard cheese style by Sainsbury’s
- 100ml dairy free cream
- One teaspoon of dijon mustard
- 300g/10.5oz (dry weight) pasta
For the cheesy, breadcrumb topping you’ll need;
- 65g/2.3oz grated dairy free cheese
- One teaspoon of dried mixed herbs
- One and a half tablespoons of breadcrumbs
- A pinch of black pepper
Method;
- Add the butter and flour into a small saucepan over a low-medium heat. Once melted together, allow the mixture to cook for three or four minutes, whisking often
- Next you can move on to slowly adding the milk, a little at a time, until it’s all incorporated. There may be lumps to begin with, but keep whisking and they’ll soon go
- Once the milk is all added, you can then add in the cheese. Whisk the cheese through the sauce, and then add in the cream and mustard. Allow the cheese to melt, and the sauce to fully come together, this will take a few minutes
- While you’re working on the sauce, boil the pasta as per the instructions on the packet
- Once the sauce is done, and the pasta is cooked, drain the pasta well and stir it through the sauce. Check the sauce for seasoning and add salt and pepper if needed
- Then add the pasta into a oven safe dish, top with cheese, herbs and breadcrumbs. Finally sprinkle with a pinch black pepper, then bake for around 15 minutes at 220°C/200°C fan assisted/400°F. Or until the cheese on top is melted, and the breadcrumbs have begun to go golden and crispy. Leave it to stand for five minutes before serving
A few notes about plant milk
- With the sheer overwhelming amount of milks that are available, it’s best to just keep trying ones until you find one you enjoy
- Pay attention to the sugar content when you’re cooking with it. You don’t necessarily have to use unsweetened milk, I’ve found if there’s as much or less sugar than in dairy milk (generally 5g per 100ml) it’s likely okay to use for savoury dishes. If it’s higher, it will be far too sweet
- I generally use Alpro light soy milk for cooking. It’s got a small amount of sugar, but as it’s lower than in dairy milk, it doesn’t add sweetness to food. But like I said, just keep trying ones before you find one you like
Bethany's Vegan Kitchen 