This dish will bring tears of joy to your eyes ! Well, if not, it will certainly make an impression ! I first tasted this from my adopted aunt many years ago. She was half English and half Flemish – she made this dish with very fine pasta, then lavished it with lots, and I mean lots and lots, of smotherings of cheese (Gruyere & Emmenthal), then butter, and then tomatoes. She then baked it until totally golden, and we immediately entered heaven. Kids love this, and it’s very easy to make, once you have the cheese done. I used a combination of my own ‘cheddar’ and ‘mozzarella’ from my ‘Mouthwatering Vegan‘ cookbook.
Serve with a green herbed salad.
INGREDIENTS FOR CHEESE SAUCE
1 cups (310 mL) soya milk, or other non-sweetened milk)
1 Tbsp purpose plain flour (for a very thicker sauce, use 1 Tbsp) – see links above for gluten free flour
3 Tbsp nutritional yeast (available in the US from here, and in the UK from here)
2 Tbsp olive oil
½ tsp fine garlic granules
salt (don’t omit)
a knob of vegan butter
¼ tsp turmeric powder
1 tsp vegetable stock powder or granules (try Kallo – from here in the US, and here in the UK)
a little water if needed
OTHER INGREDIENTS
200g angel hair (or cappellini) pasta, cooked, rinsed with cold water, and set aside
1 Tbsp vegan margarine
2 Tbsp olive oil
Himalayan salt to taste (available in the US from here, and in the UK from here)
4 cups grated vegan cheese of your choice (sorry it’s obligatory for this dish)
1 ‘beefsteak’ tomato chopped
extra grated vegan cheese for topping
METHOD
- First, grease a suitable oven-dish, and preheat your oven to 350ºF (180ºC).
- Then make the cheese sauce. Place all the ingredients in a ‘milk’ pan, and whisk.
- Heat the mixture up, mixing virtually non-stop, until you have a thickish consistency.
- Lower the heat, and continue cooking for a further minute or so.
- Now mix the sauce and the angel hair pasta together in a large mixing bowl, add in the grated cheese, vegan margarine, olive oil and salt, and continue to mix.
- Spoon into your pre-greased dish, and place your sliced tomatoes on top. Add some more cheese on top, and place in your pre-heated oven for 30 minutes. Then increase temperature to 400ºF (200ºC), and leave in oven until beautifully golden on top.
- Allow to cool for around 10 minutes before cutting, serve and Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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Hello, first time visiting your site. While I type I have your cauliflower cheese baking in the oven! Can’t wait and it’s smelling good. I’m getting so hungry looking at this picture of angel hair pasta – it’s the tomato and ‘cheese’ combination. Must try this too.
I wonder if you could tell me what vegan butter is? I live in the UK and we have nothing that I’ve come across that is called that. Is it the hard margarine? Would really appreciate knowing if possible as it has confused me for a while. Thanks very much. Your blog has been favourite – I shall return as it all looks delicious.
Hi Sara and welcome here. I am delighted that you have found and like my blog. The term ‘vegan butter’ is used to describe any margarine that is vegan – in the States they have a good one called Earth Balance, not sure if that is sold in the UK at the moment. However, any vegan margarine is fine, so long as you can use it to bake with (see instructions on the packet). Hope you enjoy this dish at some point and also the cauliflower cheese recipe ! Best your way and I look forward to your future comments on my blog ! 😉
The cauliflower cheese was totally delicious, thank you. I made it with a small cauliflower and 3/4 of the recipe and ate it all myself for dinner! I will definitely be making again.
I think I was confused because in the recipe above you mention ‘vegan butter’ and then vegan margarine lower down, so thought they must be different things. I have heard of Earth Balance but no, we don’t have it over here. I think the Pure range is the best known vegan brand here. You can also buy Tomor margarine, which is in a hard block but that is hard to find. That’s good for making pastry with.
Thanks for letting me know Sara and sorry for any confusion – glad that was straightened out. I am so used to using both US and UK terms for foods as they are known in their individual countries ie courgettes for the UK zucchini for the US and so forth. I very much look forward to your future comments on my blog, and remember you can also make the cauliflower cheese with broccoli. Best your way and Cheers ! 🙂
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Mmm. I just made this for dinner and it was delicious. My husband and I both loved it. I used the mild cheddar from your book. Is the mild cheddar really supposed to have HALF a cup of oil? The mozzarella and other cheddar only have quarter of a cup, and the mild cheddar was really oily. Some of the oil separated out of the cheese while I was cooking it (after 5 minutes) which I drained off, and a bit more settled on the top while it was setting in the fridge. This didn’t happen with the other cheeses when I made them. It was still really good though but next time I might try it with less oil.
what amount is a “knob?”
Hi Cat, according to google : For a rule of thumb, go for around 12 to 25 grams, or one to two tablespoons of butter. 1 heaped tablespoon or thereabouts should do the trick ! Hope you make and enjoy it !
Try heavy cream, organic, instead of milk. And cooking a 3 minute angel hair forever is gonna be mushy! Cook 30 seconds in the beginning! Obviously, I do not do vegan, sorry.
LTD912 you are not the creator of this dish/recipe or any other recipe on my blog. Heavy cream is not vegan, and if a vegan heavy cream was available I would not use it for this dish. Nobody said to cook the angel hair forever, and it is not mushy, not even in the slightest, so don’t know where you got that from. Obviously you are not vegan no, and nobody has asked you or forced you to be so. So don’t waste our time – this is clearly not the place for you.