Vegan mac 'n' cheese sauce

Vegan mac 'n' cheese sauce

Total: 1 hr | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 140 kcal
, Fat: 5 g
, Carbohydrate: 14 g
, Protein: 7 g

Are you looking for a really creamy, “cheesy” pasta sauce that's completely dairy-free? This recipe is not only delicious, but it's also packed with vitamins from vegetables and nutritional goodness from nutritional yeast. It's the perfect choice for a quick yet healthy meal.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 aubergine (approx. 200 g), halved lengthwise
2 tsp olive oil
a little salt


1 tbsp Maizena cornflour
300 ml almond drink
1 boiled potato (large, approx. 200 g), cut into pieces
4 tbsp nutritional yeast
10 g tomato puree (approx. 1 tbsp)
1 tsp olive oil
1 garlic clove, pressed
2 tsp salt
1 tsp turmeric
½ tsp pepper
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How it's done


Place the aubergine halves (cut side up) on a baking tray, brush the cut surfaces with oil, season with salt.

Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.

Remove and allow to cool slightly, scoop out the flesh using a spoon.


Place the aubergine flesh in a blending cup. Mix the cornflour with the cold almond milk, add to the blending cup along with the remaining ingredients. Blend for 2-3 mins. until evenly mixed. Transfer the sauce to a pan, bring to the boil, simmer for approx. 5 mins. while stirring, spoon the sauce over a pasta of your choice.

Good to know
Tip: Nutritional yeast is available from Coop Vitality pharmacies.

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