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Vegan mac 'n' cheese sauce
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 140
  • Fat about 5g
  • Carbohydrates about 14g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 2 tsp olive oil
  • a little salt
  • 1 aubergine (approx. 200 g), halved lengthwise
  • 1 tbsp cornflour
  • 300 ml almond drink
  • 1 boiled potatoes (large, approx. 200 g), cut into pieces
  • 4 tbsp nutritional yeast
  • 1 tsp olive oil
  • 1 garlic clove, pressed
  • 10 g tomato puree (approx. 1 tbsp)
  • 1 tsp turmeric
  • 2 tsp salt
  • 0.5 tsp pepper
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And that's how it's done
And that's how it's done
Place the aubergine halves (cut side up) on a baking tray, brush the cut surfaces with oil, season with salt. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly, scoop out the flesh using a spoon.
Place the aubergine flesh in a blending cup. Mix the cornflour with the cold almond milk, add to the blending cup along with the remaining ingredients. Blend for 2-3 mins. until evenly mixed. Transfer the sauce to a pan, bring to the boil, simmer for approx. 5 mins. while stirring, spoon the sauce over a pasta of your choice.