Vegan Smokin’ Leeky Macaroni and Cheese – A baked dairy free, low fat mac n cheese with leeks and smokey flavours.
A couple of American friends couldn’t believe I had never tried mac n cheese before. It might have something to do with the fact that it is not very colourful. I like my food to have colour and it always seemed a bit, ahem, beige, I’m sorry…
But I am a person who prides themselves on trying new things and being open to new flavours. So I bit the bullet with this one and developed my own style of mac n cheese adding leeks and some smoky flavours to shake things up a little!
I’ve always been quite intrigued by the concept of using beans to make creamy sauces, so cannellini beans formed the base alongside a few cashews, a potato, nutritional yeast, liquid smoke, spices and some plant mylk. These all blended together well to make a really creamy rich cheese sauce.
Leeks go great with cheese, so I sweated some of those to add to the macaroni and the sauce. Once the mac n cheese was baked the smoke flavours really came through and it tasted like it had been made with smoked cheese. I guarantee once you’ve made this once you’ll want it make it again and again.
Try these other recipes:
Vegan Chilli Cheese Fries (Oil & Nut Free) – oil, dairy and nut free version of this ball game classic
Spicy Ethiopian Burgers – a delicious lentil burger with Ethiopian Berbere flavours
Watch me make it:
Vegan Smokin' Leeky Macaroni and Cheese - A baked dairy free, low fat mac n cheese with leeks and smokey flavours.
- 230 g (8oz) cannellini beans (drained)
- 200 g (7oz) macaroni pasta
- 1 medium potato (peeled and cubed)
- 2 trimmed leeks
- 350 ml (12.8 fl oz) plant mylk
- 30 g (1 oz) cashews (soaked & drained)
- 3 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp liquid smoke
- 1/4 tsp turmeric
- Juice 1 lemon
- Salt & pepper to taste
Preheat oven 180°c fan (400°f or 200°c conventional)
Roughly chop leeks, peel potatoes and cut into cubes
Cook the pasta as per instructions
Steam potato cubes until soft
In a frying pan sauté leeks until soft
Blend potato, cannellini beans, nutritional yeast, smoked paprika, liquid smoke, turmeric, paprika, lemon and salt and pepper into a smooth pourable “cheese” sauce.
Put the cooked macaroni and leeks into In a 2L (2 quart) baking dish and mix together well.
Pour the “cheese” sauce over the top and mix through.
Top with vegan cheese, breadcrumbs or nothing (it is just as good without any topping).
Bake in the oven for 40 – 50 minutes.