Vegan Mac N Cheese



  • 2 cups of uncooked elbow macaroni (i used gluten free, but you dont have to)
  • 1/4 of a Kent pumpkin
  • 1/4 of a head of cauliflower
  • 4 cups of vegetable stock
  • Salt
  • 1 cup of dairy-free cheese




  1. Cut up your pumpkin and cauliflower and cook in the vegetable stock in a medium saucepan until soft
  2. Remove from the stove and drain the liquid (reserving most of the liquid for later), allow the vegetables to cool
  3. In a large saucepan cook the macaroni with some salt until aldente, then drain and put to the side
  4. Using a food processor, add the cooked pumpkin and cauliflower and about 1/4 of a cup of the reserved water from cooking, process until smooth
  5. Add the mixture to the cooked macaroni and heat on low heat, add the dairy-free cheese and stir until all of the cheese has melted
  6. Remove from the heat and eat straight away or can store in an air-tight container in the fridge for 2-3 days




Serves 4

Calories per serve :240

Macros :37C/8F/5P