Italian Cooking Tips with Drew&Cole
Vibrant, delicious and packed full of flavour, Italian cuisine is perfect for any occasion….
This vegan mac and cheese is just as comforting and tasty as the dairy version.
To add some different textures, try sprinkling with crunchy bread crumbs and serving with a salad garnish on the side.
1 tbsp olive or cooking oil
2 garlic cloves, crushed
1 onion, chopped
100g dairy-free margarine
1l unsweetened soya milk (or almond milk)
100g plain flour
50g vegan cheese
50g nutritional yeast
1 tsp mustard powder (or mustard)
1 tbsp white wine vinegar
1 tsp cayenne pepper
Salt and pepper (to taste)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, press START, then add the oil and allow to heat. Add the onion and garlic and stir regularly for ~3 minutes until the onion begins to soften, then remove the onion and set aside.
Add the margarine and melt, then press CANCEL. Add the flour and stir continuously until a paste is formed, then add half the milk and whisk until smooth.
Add the macaroni, onion, cheese (if using), yeast, mustard, wine vinegar and cayenne pepper, then pour in the rest of the milk and stir to combine.
Put the lid on and close the pressure valve then select the PASTA function, adjust the time to 10 minutes then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.