Mac + Cheese


2 cups non-dairy milk
6 Tbsp nutritional yeast
300g macaroni elbows
1/2 tsp black pepper
Salt to taste


1 head of garlic (unpeeled)
+ 1 tbsp olive oil
2 cloves fresh garlic (minced)
4 tbsp olive oil
4 1/2 tbsp tapioca flour


  1. Wrap the whole head of garlic in foil with a pinch of salt and 1 tbsp of olive oil - cook the garlic for approx 40 minutes at 200°C, (you’ll know it’s done when the flesh comes away from the skin easily)
  2. 10 mins before the garlic is ready, get a large pot of water and put it on to boil. Cook the pasta according to packet instructions, when cooked toss with oil
  3. To prepare the sauce, put a pan on medium heat, add oil, minced garlic and cook for 1 minute
  4. Add tapioca starch and whisk continuously for 1 minute
  5. Gradually add milk while whisking, then cook for 3 minutes whisking continuously
  6. Take the roasted garlic out of the oven and peel the skins off
  7. Add the sauce from the pan, the garlic, the yeast, salt and pepper to the blender and blend on high until smooth
  8. If the sauce is too thin at this point return it to the pan and cook out for a few minutes, stirring regularly. When sauce is at desired thickness, add to pasta
  9. Optional: put the mixture into a baking dish and bake it for 20 minutes so that you are left with a thicker bake
  10. To serve, either use your favourite vegan parmesan or simply tear some fresh herbs and toss through the dish