This creamy, dreamy DILL MAC ‘N’ CHEESE by @vgashyb is a deliciously decadent twist on the classic old ‘Mac’.. Get some Mac on your fork! Mmmmmmmm 🍴
🌿 1 tbsp oil of choice
🌿 1 bunch spring onion, sliced roughly
🌿 1 The Vegan Dairy Dill Chevre
🌿 1 1/4 cup plant-based milk
🌿 1/4 cup nutritional yeast
🌿 1 tsp crushed garlic
🌿 1 tbsp chilli flakes (or as much as desired)
🌿 1/2 cup fresh dill, plus extra to serve
🌿 500g Macaroni pasta
🌿 Mushroom bacon, to serve (see below)
Add oil and spring onion to a wok over medium heat. Stir for 2-3 minutes. Reduce heat to low and add cheese, breaking it up as you stir. Add milk, nutritional yeast, garlic and chilli and simmer for approximately 15 minutes
In the meantime cook the macaroni as per packaging instructions or until desired texture
Once the pasta is cooked, drain and add to the sauce. Stir for a few minutes, this will cook the pasta slightly more too
Serve with mushroom bacon and fresh dill 🌿
50g packet dehydrated shiitake mushrooms
2 tbsp tamari soy sauce
2 tbsp oil of choice
1 tbsp rice malt syrup
2 tbsp paprika
Preheat oven to 200 degrees C.
Rehydrate mushrooms: soak in a bowl of boiling water and cover with a towel. Leave for 15 minutes (they don’t need to be totally rehydrated as we are making a crispy ‘bacon’).
Add all other ingredients to a shallow dish. Drain the mushrooms and remove stems. Mix the marinade through the mushrooms and spread evenly on a baking tray.
Bake for 15 minutes. Remove the tray and flip the mushrooms over. Bake for a further 5 minutes.