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  • 3tbsp olive oil

  • 3tbsp plain flour

  • 500ml dairy free milk (I recommend coconut)

  • 125g dairy free cheese

  • 1tbsp Dijon mustard

  • 250g macaroni pasta

  • Pinch of cayenne pepper


  • Finely grate the cheese and place aside to use later

  • Mix the olive oil and flour together in a saucepan until smooth

  • Add the milk a little bit at a time, continually mixing, until a smooth white sauce forms

  • Cook for 2 more minutes until it thickens and then add 100g of the dairy free cheese and Dijon mustard

  • Cook the pasta for about 8 minutes until al dente (slightly undercooked, but not raw)

  • Drain and then stir into the cheese sauce

  • Pour into a baking dish and heat the grill to medium

  • Mix together the remaining cheese and the cayenne pepper, and scatter over the macaroni cheese

  • Grill for about 6-7 minutes until the top is crispy and golden

  • Enjoy!

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