Baked Gouda Vegan Mac n Cheese
by Carrots & Flowers
Baked Gouda Mac n Cheese 1


  • 2 heaped tbsp Follow Your Heart Grated Parmesan
  • 227g Pasta shells
  • 1 pack Follow Your Heart Smoked Gouda Slices
  •  2 tbsp vegan butter
  •  30g all-purpose flour or rice flour
  •  470ml plain unsweetened soya or cashew milk
  •  1 pack Follow Your Heart Cheddar Slices
  •  ½ tsp paprika
  •  salt and pepper to taste
  •  30g panko breadcrumbs


  1. Preheat the oven to 180C/350F/Gas 4 degrees. Spread roughly ½ the grated parmesan into a very thin even layer in a baking sheet lined with quality parchment paper. Bake for 6-7 minutes until golden and crisp.
  2. Cook the pasta according to package instructions. Drain when finished and reduce the oven temperature to 190C/375F/Gas 5.
  3. Shred the gouda. Melt the vegan butter in a medium saucepan over medium-low heat. Add the flour and whisk until thoroughly combined with no lumps. Add the milk and stir well.
  4. Mix in ½ of the shredded gouda, ½ cheddar shreds, and the other half of the grated parmesan. Cook until the cheese is melted, stirring occasionally, about 3-5 minutes. Add the paprika, salt, and pepper.
  5. Lightly grease an 8×8 baking dish. Stir the pasta into the cheese sauce, then transfer half of the pasta into the baking dish. Top with the remaining shredded gouda and a handful cheddar. Add the rest of the pasta shells and cover with the last of the cheddar.
  6.  Mix the parmesan crisps with the bread crumbs. Top the shells with the parmesan bread crumb mixture. Bake for 30 minutes until bubbling and crisp. Let cool for 5 minutes before serving then dig in!

Recipe and Images provided by Follow Your Heart 

1 Comment

  1. […] This cheese was voted 6th in the best vegan cheeses round up, as voted by followers of @vegan_food_uk. […]

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