This is an easy version of the cheese sauce we use in our mac n cheese. Although it is a natural companion to macaroni, we tend to have it over a big plate of steamed vegetables, once a week.

12 oz (340g/2 medium) potatoes, diced large
5 oz (140g/1 large) carrot, diced large
4 floz (120 ml/½ cup) water
3 floz (80 ml/ cup) olive or rapeseed oil
½-2 teaspoon salt
1 teaspoon mild mustard
.6 oz (20g/½ cup) nutritional yeast flakes
2 oz vegan cheese, grated

  1. Put the potatoes and carrots into a pan and cover with water. Bring to the boil and simmer until the potatoes and carrots are soft, about 20 minutes.
  2. Drain and reserve the water. Add back in 4 floz water together with the olive oil, 1/2 teaspoon salt, mustard and nutritional yeast flakes. Blend it all together using a stick blender or other blender, until the mixture is smooth. You may need to add a bit more water, though it will go more liquidy when reheated. Add the cheese and give another quick blend.
  3. Taste and adjust the salt and mustard if necessary.
  4. Reheat gently over a low heat to avoid burning. Can be stored in the fridge for up to a week in an airtight container. Also freezes well in a freezer-proof container. Serves about four people.

Fairfoods’ Top Tips.

~ We scale up and make a large batch of this and freeze it in portions so we can make it once a month and still have it once a week. But try the amounts given above the first time you make it to see if you like it and how you want to tweak it.

~ If you want it creamier replace half or more of the water with plant milk.

~ Applewood smoked vegan cheese or any of the stronger cheeses by Bute Island work well. Bute Island make Tesco and Sainsbury’s own brand cheese so it’s one and the same. Bute is a vegan company, Applewood is dairy company who happen to make a vegan cheese.

Mac n Cheese, Vegan