Caprese Salad Mac and Cheese

Caprese Salad Mac and Cheese

Ingredients (Serves 6 as a side, and 3 as a main)

250g dry macaroni pasta

100g dairy-free cheese

250ml soy milk

3tsp dried basil

1 large clove garlic

4tsp sunflower or olive oil

40g flour

50ml pasta water (pour it off after the pasta is cooked)

1 tin (400g) chopped tomatoes

1 slice white bread



  1. Fill a pan with boiling water and salt heavily. Add your pasta and leave to cook until nearly done, but not quite, draining when ready.
  2. In another pan, heat your oil. Add the flour, and stir until combined into a thick doughy ‘roux’, taking care to not let it burn. Cook while stirring for 30 seconds.
  3. Whisk (or stir) in the soy milk a little bit at a time, making sure it is all absorbed before adding more. If your sauce is too thick after adding all of the soy milk, add a little pasta water.
  4. Finely dice the garlic and add to the sauce.
  5. Grate the dairy-free cheese, and add about 3/4 to the sauce.
  6. Drain (as best you can) and add the chopped tomatoes
  7. Add your basil and the pasta water, then add salt and pepper to taste.
  8. Pour your mac into a baking tin and top with breadcrumbs, then the remaining cheese.
  9. Either:
    1. Bake at 180°C for 30 minutes or until brown and crispy
    2. Grill on high until brown and crispy


(Recipe by Will)


Calories Protein Carbs Fats
288kcal (14%) 8g (16%) 43g (17%) 9g (13%)

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