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Vegan Mac n' Cheese

This, my coconutty friends, is the reason we love our incredible contributing chef Charley, (@Charleys_health). Allow us to introduce you to your new favourite mid-week meal – a seriously scrumptious, not-so-naughty take on the classic dish we all know and love! A dish so perfectly balanced it will settle even the most intense cravings without leaving you with that all-too-familiar after-dinner regret. Plus, this classic comfort food recipe features our multi-award winning Organic Coconut Oil and creamy Organic Coconut Milk and will take just 12 minutes of your precious time to make – we think we may have just found heaven in a bowl. Let’s get cooking! 
What you’ll need:
- 75g brown rice pasta (or pasta of choice!)
- 3 teaspoons buckwheat flour (or flour of choice!)
- 1 teaspoon raw organic extra virgin coconut oil
- 3 tablespoons nutritional yeast
- A pinch of seasoning, to taste
- A pinch of nutmeg
- 240ml organic coconut milkAdd to cart

 

 

Let’s get started!

1. First, cook your pasta, according to the packet.
2. Next, stir together your flour and coconut oil over a low heat until well combined.
3. Remove from the heat and whisk in half of your coconut milk.
4. Pop your saucepan back on the hob and bring to a medium heat, slowly adding in the rest of the milk until you get a lovely thick consistency. Season your dish with salt, pepper, nutritional yeast and nutmeg.
5. Lastly, combine your pasta and sauce together, top with your favourite fresh herbs, tuck that bib in and dig in!

 

There’s plenty more where this came from! Check out our countless coconutty creations here!

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