Plant-based Mac


Mac & cheese; one of those cosy bowls that can, retrospectively seem a little empty & heavy, particularly if your dosha is predominantly kapha or your conscience is tweaked a little by the journey of our dairy products. This is one which retains that luxurious draping & indulgence, best eaten under a blanket, ensconced in your favourite chair. It is also friendly to all friendly plant-powered vegans, those for whom dairy is not a friend or those who are looking for a little more nourishment from their mac. Also nice to know that, even with the dominating kapha energy of late winter, you can still have your mac and eat it!

Paul x


- Organic, extra virgin olive oil
- Organic plain wheat or spelt flour
- 1 bay leaf
- 2 small cloves of garlic
- Cashew 'milk' (you can use almond but cashew is slightly better for flavour)
- 1 1/2 tsp smoked paprika
- 3 tsp miso paste
- 1/2 tsp cayenne pepper
- Fresh parsley to dress
- Fresh lemon to dress
- 1 tsp sea salt
- Freshly ground black pepper
- Cider vinegar
- Cooked macaroni / pasta of choice


  • 1 Warm 2 tablespoons of olive oil in a saucepan. Add roughly the same quantity of flour and stir to form a loose paste or 'roux'
  • 2 Add your bay leaf & then cashew milk, splash by splash, allowing it to thicken before adding more & stirring constantly until you have a creamy textured luxurious sauce - add more 'milk' if it becomes too thick
  • 3 Add your minced or pressed garlic, smoked paprika, cayenne pepper, sea salt & miso paste along with a splash of cider vinegar & a generous grinding of black pepper & continue to stir for 10 minutes
  • 4 Add your cooked macaroni, ensuring it is well coated with the sauce & stir in the sauce for 3/4 minutes.
  • 5 Remove the bay leaf & serve in your favourite bowls with a drizzle of fresh olive oil, a scattering of freshly chopped parsley & a spritz of lemon juice