MOMA’s Vegan Truffle Mac & Cheese

MOMA’s Vegan Truffle Mac & Cheese

Who doesn't love mac & cheese? Try out this vegan twist on a cheesy classic, featuring MOMA's very own oat drink.

Calling all cheese lovers – this one’s for you! Made using MOMA’s brand new Original Oat Drink, this vegan mac & cheese recipe is delicious, dairy free and packed full of veggies. The nutritional yeast is key for the dairy free, cheesy deliciousness! Give it a go and let us know what you think!


  • 350g macaroni
  • 1l MOMA Original Oat Drink
  • 2 courgettes, grated
  • 2 leeks, sliced
  • 150g mushrooms, sliced
  • 1 tsp truffle oil
  • 1 onion
  • 100 g dairy-free spread plus 1tsp
  • 85 g plain flour
  • 1 ½ tsp dijon mustard
  • 1½ tbsp nutritional yeast
  • sea salt
  • black pepper
  • 3 cloves of garlic
  • Few sprigs fresh time
  • 40 g fresh breadcrumbs
  • Splash of oil


  1. Preheat the oven to 180ºC.
  2. Cook the macaroni according to pack instructions then drain and set aside.
  3. Melt 1 tsp dairy free spread in a large frying pan over medium/high heat and cook the leeks, mushrooms and courgettes until softened. Make sure all water has cooked off. Stir in the truffle oil and set aside.
  4. Peel and halve the onion, place in a small pan over a medium heat with the oat milk. Slowly bring to the boil then remove from the heat. Pick out and discard the onion, then set aside.
  5. Melt the remaining dairy free spread in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste.
  6. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil and simmer for around 10 minutes, or until thickened.
  7. Stir in the dijon mustard and nutritional yeast flakes and season with salt and pepper.
  8. Add the macaroni and cooked vegetables to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish and set aside.
  9. Finely chop the garlic, then pick the thyme leaves, discarding the stalks. Add to a pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined, then sprinkle over the pasta.
  10. Place the dish in the hot oven for 20 to 25 minutes until golden.

All ingredients excluding the nutritional yeast can be found at

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Featured image by @doctorbowl.