Smokin’ Leeky Mac n Cheese (Vegan)

A smokey twist on an old favourite.  This recipe is a low fat, higher protein vegan version of traditional mac n cheese.  The smokiness adds a wonderful richness to this recipe.  I guarantee once you’ve made this once you’ll want it make it again and again.

Prep time: 20 minutes
Cooking time: approximately 40 minutes
(Serves 3-4)


230g (8oz) cannellini beans (drained)
200g (7oz) macaroni pasta
1 medium potato (peeled and cubed)
2 trimmed leeks
350ml (12.8 fl oz) plant mylk
30g (1 oz) cashews (soaked & drained)
3 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp paprika
1 tsp liquid smoke
1/4 tsp turmeric
Juice 1 lemon
Salt & pepper to taste


  1. Preheat oven 180°c fan (400°f or 200°c conventional)
  2. Roughly chop leeks, peel potatoes and cut into cubes
  3. Cook the pasta as per instructions
  4. In a pot boil or steam potatoes until soft
  5. In a frying pan sauté leeks until soft
  6. Blend potato, cannellini beans, nutritional yeast, smoked paprika, liquid smoke, turmeric, paprika, lemon and salt and pepper into a smooth pourable “cheese” sauce.
  7. Put the cooked macaroni and leeks into In a 2L (2 quart) baking dish and mix together.
  8. Pour the “cheese” sauce over the top and mix through.
  9. Top with vegan cheese, breadcrumbs or nothing (it is just as good without any topping).
  10. Bake in the oven for 40 – 50 minutes.

Watch me make it:


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