Burgernaut Vegan Mac & Cheese Sauce

Burgernaut’s plant-based mac and cheese served on crispy potato skins.

This is the delicious recipe our friends at Burgernaut whip up in vast batches for their incredible mac and cheese – which they famously serve on loaded fries and (OMG you’ve got to try this) a topping for potato skins. Basically, it’s carb-on-carb goodness.

Follow Burgernaut’s lead and top it with toasted almond flakes, chilli flakes and parsley, or pretty much any toppings that take your fancy!

To make the roux:

  • 30g vegan spread/butter

  • 30g white flour

  • 125ml plant-based milk

  • 240g Angel Food sour cream

The cheese factor:

  • 25g canned chipotle chillies

  • ½ teaspoon Mexican-style seasoning (e.g. Tio Pablo Mayan Gold Spice Mix)

  • Pinch of turmeric

  • Pinch of salt

  • 15g Angel Food vegan Cheddar - grated

  1. Melt the butter in a high-sided pot on medium heat; allow the butter to melt slowly.

  2. Add the flour and whisk until it forms a paste.

  3. Slowly add the soy milk and whisk constantly, continue to cook for 3-5 mins.

  4. Add Angel Food Sour Cream and allow it to melt into the roux.

  5. Remove the pot from the heat and add the rest of the ingredients.

  6. Using a stick blender, slowly blend the sauce until smooth. (Transfer it to a food processor if you don’t have a stick blender.)

  7. Put the sauce back on low heat and stir for 10-12 minutes while stirring constantly.

  8. Taste for seasoning and add more chipotle, Mexican seasoning, turmeric or salt if desired.

Lunch, Dinner, Snack, SideGuest UserComment