MOMA’s Vegan Truffle Mac & Cheese

What You’ll Need:

  • 350g macaroni
  • 1l MOMA Original Oat Drink
  • 2 courgettes, grated
  • 2 leeks, sliced
  • 150g mushrooms, sliced
  • 1 tsp truffle oil
  • 1 onion
  • 100 g dairy-free spread plus 1tsp
  • 85 g plain flour
  • 1 ½ tsp dijon mustard
  • 1½ tbsp nutritional yeast
  • sea salt
  • black pepper
  • 3 cloves of garlic
  • Few sprigs fresh time
  • 40 g fresh breadcrumbs
  • Splash of oil

What To Do:

  • Preheat the oven to 180ºC.
  • Cook the macaroni according to pack instructions then drain and set aside.
  • Melt 1 tsp dairy free spread in a large frying pan over medium/high heat and cook the leeks, mushrooms and courgettes until softened. Make sure all water has cooked off. Stir in the truffle oil and set aside.
  • Peel and halve the onion, place in a small pan over a medium heat with the oat milk. Slowly bring to the boil then remove from the heat. Pick out and discard the onion, then set aside.
  • Melt the remaining dairy free spread in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste.
  • Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil and simmer for around 10 minutes, or until thickened.
  • Stir in the dijon mustard and nutritional yeast flakes and season with salt and pepper.
  • Add the macaroni and cooked vegetables to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish and set aside.
  • Finely chop the garlic, then pick the thyme leaves, discarding the stalks. Add to a pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined, then sprinkle over the pasta.
  • Place the dish in the hot oven for 20 to 25 minutes until golden.

All ingredients excluding the nutritional yeast can be found at

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