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Vegan Mac'n Cheese


  • Plant Basics Nutritional Yeast - 25grms (1/2 a bag)
  • Plant Basics Onion Powder - 1-2 t
  • Olivani Spread  1 generous T (or other non-dairy spread)
  • Soy Milk - 750ml (most of a 1litre carton)
  • Flour - Enough to soak up the Olivani but not so much it hangs around
  • Pasta of your choice

Fry Pan or shallow Pot and a whisk.


Cook pasta as per instructions on the packet.

Heat frying pan on medium heat, chuck in the Olivani spread and wait for it to melt down. You don’t want to burn, so just monitor the temperature.

Once melted, add in enough flour so that it soaks up all the Olivani but doesn't make it super dry. You want it to be like a thick paste that will stick to the whisk.

 Then slowly start to add in the Soy Milk about 1 cup at a time. At this point you need to stay with the pan and keep whisking, this will stop it from getting lumpy.

 Keep adding the soy milk till you have a good quantity of thickened sauce.

(Prob. 2/3 of a carton).

 Add in the Nutritional Yeast and Onion Powder and whisk through. If you don't whisk all the lumps out, run the sauce through a sieve.


 If you think it needs something more, try seasoning with salt and pepper, add more nutritional yeast and onion powder and my fave is to add roasted garlic in aswell—YUM!

NOTE:  you can use this sauce recipe in Lasange or as a cheese sauce to pour over veges aswell.