This delicious ‘cheesy’ vegan mac and cheese recipe allows you to enjoy a classic comfort food that’s fully vegan and plant-based. With a crispy topping and sweet, nutty British asparagus, it makes for the perfect supper dish.

Vegan Mac & Cheese
© British Asparagus
Vegan Mac & Cheese
Print Recipe
Nutrition Facts
Crispy topped vegan asparagus mac & cheese
Amount Per Serving
Calories 859 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Trans Fat 2g
Polyunsaturated Fat 10g
Monounsaturated Fat 10g
Cholesterol 1mg0%
Sodium 672mg29%
Potassium 1147mg33%
Carbohydrates 110g37%
Fiber 10g42%
Sugar 15g17%
Protein 34g68%
Vitamin A 2114IU42%
Vitamin C 35mg42%
Calcium 666mg67%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Crispy topped vegan asparagus mac & cheese

A vegan version of the classic comfort food
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: British
Servings: 4
Calories: 859kcal


  • Large saucepan
  • Bowl
  • Small saucepan
  • Large ovenproof dish


  • 250 g British asparagus
  • 1 garlic clove crushed
  • 1 tbsp extra virgin olive oil
  • 4 tbps panko breadcrumbs
  • 1 tbsp vegan red pesto
  • 1 tbsp grated vegan Parmesan cheese
  • 350 g short rigatoni (or another chunky pasta shape like penne)
  • 4 tbsp Flora plant butter
  • 5 cloves of garlic finely chopped
  • 4 tbsp plan flour
  • 700 - 950 ml unsweetened soya milk
  • 5 tbsp nutritional yeast
  • 75 g vegan Parmesan cheese


  • Wash and trim the asparagus and blanch it briefly in boiling water and then refresh in cold water. Set to one side.
  • In a small bowl, mix the crushed garlic, olive oil, breadcrumbs, red pesto and vegan Parmesan and mix together. Set to one side.
  • Put the pasta on to cook in a large pan of salted, boiling water.
  • In a separate pan on a medium heat, melt the Flora plant butter and add the garlic and fry for a minute. Add the flour and cook for one more minute, stirring as you go.
  • Now slowly whisk in the soya milk, start with 700ml and see how much your sauce thickens – you want it to be about the consistency of a thick bechamel, so add more soya milk if necessary. Now take off the heat and mix in the nutritional yeast, vegan parmesan and plenty of salt and pepper to taste.
  • Preheat your grill on medium-high, then mix the pasta with the sauce and the blanched asparagus and transfer to a large oven proof dish. Crumble over the breadcrumb mix. Put under the grill for around 5 minutes, or until golden and crispy.


Calories: 859kcal | Carbohydrates: 110g | Protein: 34g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 1mg | Sodium: 672mg | Potassium: 1147mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2114IU | Vitamin C: 35mg | Calcium: 666mg | Iron: 7mg

Recipe courtesy of British Asparagus


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Last update on 2024-02-01 / Affiliate links / Images from Amazon Product Advertising API

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