Looking for vegan recipes for Celebrity’s recipes like Jamie Oliver or Gordon Ramsey? Well, you’ve come to the right vegan food blog! Check out my vegan recipe for Jamie Oliver’s Mac and Cheese Recipe!
There is a reason Jamie Oliver has the celebrity chef status that he does, especially after all the reviews for his ultimate mac and cheese recipe. Lucky for us, I was able to translate his recipe to become dairy-free and still turned out to be the most luscious, velvety, creamy vegan mac and cheese ever.
The key to this being the ultimate mac and cheese is the caramelized onions, mango chutney, vegan Worchester sauce, and the crispy faux-sausage breadcrumb topping. I know this sounds extra and far from a traditional mac and cheese, but trust me, this recipe is well worth the extra effort.
This vegan version of Jamie Oliver’s Mac and Cheese Recipe is the perfect dish to bring to a vegan or non-vegan gathering to prove that vegan food really is impressive and delicious.
Related Recipe: Gordon Ramsay’s Mille Feuille Recipe (Vegan)
I’ve created easy-to-follow instructions below! You can also watch me on YouTube show you how to make it!
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I’ve made quite a few vegan mac and cheeses in my time, from my butternut squash mac and cheeseand pumpkin mac and cheeses, to mac and cheese nachos and truffle mac and cheese, as well as the Half-Baked Mac and Cheese from page 170 in my cookbook. If you love vegan mac and cheese as much as I do, you know you’ll need another one in your life, and this is THE ULTIMATE MAC & CHEESE.
For more vegan pasta recipes, check out my other amazing vegan pasta dishes:
- Vegan Macaroni Salad Recipe for BBQs
- Creamy Mushroom Pasta
- One-Pot Pasta Sausage Gnocchi
- Vegan Pizzoccheri
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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Mac and Cheese Recipe inspired by Jamie Oliver.
Hi, I’m Candice & welcome toThe Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
INGREDIENTS FOR JAMIE OLIVER MAC AND CHEESE (VEGAN)
- Knob of vegan butter
- 2 large yellow onions, finely sliced
- 3 tbsp flour
- 1 litre of soy milk
- 100 grams (about 1 cup) Emborg Cheddar Cheese
- 100 grams (about 1 cup) Vegnature plain vegan cheese
- 100 gram (about 1 cup) Earth Island parmesan Cheese
- 1 tsp german mustard
- 1 tsp mango chutney
- 1 tsp vegan Worcester sauce
- 1 1/2 Beyond Meat sausage or vegan sausage of choice
- 2 tbsp chopped herbs, chopped
- 2 cloves garlic
- 1 cup breadcrumbs
- 4 cups macaroni noodles, cook for 5 mins
- Saved pasta water
INSTRUCTIONS FOR JAMIE OLIVER MAC AND CHEESE (VEGAN)
- Start by boiling water and cooking macaroni noodles for 5 minutes. You want them partially cooked, so they finish cooking in the oven.
- Drain noodles, saving some of the pasta water, and set pasta aside until ready to use.
- In a large pot, heat a knob of vegan butter.
- Once the pan is hot, add 2 thinly sliced onions that we will be carmelizing. Jamie Oliver used 3 smaller onions in his version, but I feel as though 2 large onions are plenty. Cook the onions at medium-high heat, tossing them around occasionally, for 15 minutes. They’ll shrink and turn lightly golden or caramelized.
- Add the flour, tossing to coat the onions. Slowly add the soy milk to the pan. Soy milk has a stable texture and higher protein content, so it will thicken and turn into a creamy sauce, more than almond or other types of plant milk. Start with a small amount of milk and stir into onions, once it has absorbed, slowly pour in the rest of the soy milk.
- Let the pot simmer for about 10-15 mins, uncovered, stirring occasionally.
- Grate 100 grams, or roughly 1 cup of vegan cheddar cheese, soft vegan cheese and vegan parmesan cheese. Add to the onion sauce mixture and save some for the top of the mac and cheese before baking. Stir in the cheeses, then take the pot off the heat.Tip: Jamie Oliver uses three types of cheese in his original recipe, which adds a depth of flavour and allows for a creamy mac and cheese. Any 3 types of vegan cheese, with different flavours and textures, will work, but I decided to use my three favourite types. A cheddar style cheese, a soft cheese, and a parmesan style cheese are the 3 kinds of cheese I recommend to create a similar flavour and texture profile.
- Add in the mustard, Jamie uses English mustard, but I use German because it’s what my Oma would approve of.
- Now, add the mango chutney; the strangest ingredient, but so very important to making this the best mac and cheese.
- Next, add the vegan Worcester sauce.
- Stir the sauce, and add a splash of the reserved pasta water and the par-cooked pasta.
- Transfer the mixture into a casserole dish, top with the remaining cheese, and place in a preheated oven at 400 degrees Fahrenheit for 30 minutes.
- While the vegan mac and cheese is in the oven, remove the faux sausage from the casing and crumble it into a pan heated to medium heat.
- Once it’s almost finished cooking, add chopped parsley and breadcrumbs. Cook them in the access grease from the sausage until they go golden brown and toasted.
- Remove the mac and cheese from the oven and scoop onto plates, top with the breadcrumb and sausage crumble and enjoy!
Related Recipe: Chrissy Teigen’s Pad Thai Carbonara (Vegan)
Recipe for Vegan Jamie Oliver Mac and Cheese
Jamie Oliver Mac and Cheese (Vegan)
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There is a reason Jamie Oliver has the celebrity chef status that he does, it's because of this mac and cheese recipe. Lucky for us, it translates to be the most luscious, velvety, creamy vegan mac and cheese ever made.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
Ingredients
- Knob of vegan butter
- 2 yellow onions, finely sliced
- 3 tbsp flour
- 1 litre of soy milk
- 100 grams (about 1 cup) Emborg Cheddar Cheese
- 100 grams (about 1 cup) Veg Nature plain vegan cheese
- 100 grams (about 1 cup) Earth Island parmesan Cheese
- 1 tsp german mustard
- 1 tsp mango chutney
- 1 tsp vegan Worcester sauce
- 1½ Beyond Meat sausage
- 2 tbsp Parsley, chopped
- 1 cup breadcrumbs
- 4 cups macaroni noodles
- Saved pasta water
Instructions
- Boil water and cook macaroni noodles for 5 minutes. You want them partially cooked, so they finish cooking in the oven.
- Drain noodles, saving some pasta water, and set aside until ready to use.
- In a large pot, heat vegan butter.
- Add 2 thinly sliced onions.
- Cook at medium-high heat, tossing occasionally, for 15 minutes. They'll turn lightly golden.
- Add flour, tossing to coat onions.
- Slowly add the soy milk to the pan. Start with a small amount of milk and stir into onions, once it has absorbed, slowly pour in the rest of the soy milk.
- Let the pot simmer for about 10-15 mins, uncovered, stirring occasionally.
- Grate each cheese and add to the onion sauce mixture. Saving some for the top before baking.
- Stir in the cheeses, then take the pot off the heat.
- Add mustard, mango chutney and vegan Worcester sauce. Stir them into the sauce with some of the reserved pasta water and add pasta.
- Transfer the mixture into a casserole dish.
- Top with the remaining cheese.
- Place in a preheated oven at 400 degrees Fahrenheit for 30 minutes.
- While mac and cheese is in the oven, remove sausage from the casing and crumble it into a pan heated to medium heat.
- When almost finished cooking add chopped parsley and breadcrumbs.
- Cook until they go golden brown and toasted.
- Remove the mac and cheese from the oven and scoop onto plates, top with the breadcrumb and sausage crumble and enjoy!
Nutrition Information
Calories:548 Fat:22.5g Trans fat: 0g Carbohydrates:58g Sugar:4.3g Sodium:772mg Fiber:6g Protein:20g Cholesterol:0mg
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For more easy, delicious veganrecipes, check out the links below!
- Vegan Lasagna Recipe
- Gordon Ramsey’s Mille Feuille (Vegan)
- Chrissy Teigen’s Pad Thai Carbonara (Vegan)
- Full English Breakfast (Vegan)
