Vegan MobBenjamin Lebus

Plant-Based Mac & Cheese

Vegan MobBenjamin Lebus
Plant-Based Mac & Cheese

The world's best Plant-Based Mac & Cheese.

Feeds: 4 People


  • 500g of Macaroni

  • 200ml of Alpro Almond Unsweetened Drink

  • 2 Garlic Cloves

  • 1 Butternut Squash

  • 2 Sweet Potatoes

  • Olive Oil

  • 1 Teaspoon of Fresh Sage

  • 1 Teaspoon of Fresh Rosemary

  • 2 Tablespoons of Plain Flour

  • 1 Teaspoon of Paprika

  • 100g of Breadcrumbs


  1. Preheat your oven to 180°C.

  2. Place your chopped butternut squash and sweet potatoes into a baking tray. Add 4 garlic cloves (leave the skin on). Drizzle a generous amount of olive oil, salt and pepper over the top. Mix it all together and place it in the oven for 45 minutes.

  3. Into a pan add 4 tablespoons of olive oil with your sage and rosemary.

  4. Once the herbs begin to crisp, add your flour. Mix it in to create a herby roux.

  5. Get your macaroni on (cook in boiling water until al dente).

  6. Once roasted, add 3/4 of your butternut squash and sweet potatoes to a blender. Squeeze out the garlic from the skins and add that too. Finally, add Alpro Almond Unsweetened Drink, a pinch of salt and pepper. Blend until smooth.

  7. Pour the mixture into the pan bit by bit, mixing it through your roux to create a thick sauce.

  8. Add the paprika and the remaining roasted vegetables.

  9. Macaroni Time! Add the cooked macaroni to the pan and mix together well. Sprinkle some breadcrumbs, rosemary and a drizzle of olive oil over the top and place the pan under the grill for 15 minutes.

  10. Once crispy, take it out of the oven and devour this plant-based bliss.