Looking for the perfect dairy-free mac 'n' cheese recipe? Impress your friends with this lovely vegan recipe which is simple to make and absolutely delicious.
Firstly roast our garlic bulb. Preheat oven to 204C/399F/Gas Mark 6 and cut off the very top of a head of garlic. Drizzle the top with a small amount of oil, a dash of salt and wrap loosely in foil.
Place directly on oven rack and roast for 45 minutes. When the garlic is very fragrant and the bulb is golden brown, it's ready to come out. Remove, unwrap, and let cool.
Next, bring 10 cups of water to a boil in a large pot and add 1 TBSP salt. Once boiling, add pasta and stir to prevent sticking. Cook according to package instructions. Once cooked, drain and set aside.
Now begin preparing the sauce. Heat a large skillet over medium heat and add oil and minced fresh garlic. Stir and cook for 2 minutes. Immediately add plain flour (or gluten-free alternative) and whisk - cook for 1 minute.
Slowly add the almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will most likely be lumpy - but that's fine because we're going to blend it up.
Transfer mixture to a blender, along with the roasted garlic, salt, pepper and nutritional yeast and blitz on high until a smooth, creamy sauce has formed.*
Return the blended sauce back to skillet and simmer on a low heat until warmed and slightly thickened whilst whisking - about 2-3 minutes.
Add cooked, drained pasta to the sauce and toss to coat. Top with your favourite toppings - we added a dash of smoked paprika.