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Wicked nacho mac 'n' 'cheese'

For indulgent winter comfort food, try this vegan nacho mac ‘n’ cheese from chef Derek Sarno. Sweet potato and cauliflower are transformed into a super creamy macaroni cheese and layered up with a fresh tomato salsa and crunchy tortilla chips for everyone to dig into.

Serves 4


150g cauliflower, separated into small florets
1 small sweet potato (about 150g), peeled and cubed
3 garlic cloves
100g Tesco Free From Jalapeño and Chilli Cheddar alternative, grated
1 tsp ground cumin
1 tsp mild chilli powder
1 tsp smoked paprika
1 tsp miso paste
300ml unsweetened soya milk
300g spirali, macaroni or other short pasta
200g pack bag tortilla chips
For the salsa:
3 medium tomatoes, diced
1 small red onion, finely diced
½ x 30g bunch coriander, roughly chopped
1 green chilli, diced (optional)
1 lime, ½ juiced, ½ cut into 4 wedges


1. Put the cauliflower, sweet potato and garlic in a lidded saucepan and cover with cold water. Put the lid on and bring to a slow boil on a medium heat (8-10 mins), then uncover and simmer for another 5-10 mins or until the sweet potato and cauliflower pieces are tender and break apart easily. Remove from the heat.

2. Pour the contents of the pan through a strainer, reserving the cooking liquid. Put the mixture in a blender with 50ml of the reserved liquid, the grated ‘cheese’, the spices and the miso paste. Blend for 1 min, then gradually add the soya milk, blending until silky smooth (another 2-3 mins). Season to taste. Add a splash more cooking liquid if it looks too thick – you want it to coat the pasta easily.

3. Meanwhile, make the salsa by combining the tomatoes, onion, most of the coriander and the chilli, if using. Season and add lime juice to taste.

4. Cook the pasta, drain and return to the pan. Add the Mexican-style cheese sauce and stir. Warm through on a low heat, then tip into a warmed serving dish. Top with the salsa and tortilla chips. Serve scattered with the remaining coriander and chilli, and lime wedges to squeeze over.

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