Jamie Oliver's Green Mac and Cheese

Adapted from Jamie Oliver's recipe.


  • 1 large leek
  • 3 cloves of garlic
  • 400 g purple sprouting or tenderstem broccoli
  • 40 g vegan butter
  • ½ a bunch of fresh thyme , (15g)
  • 2 tablespoons plain flour
  • 1 litre oat milk
  • 450 g dried macaroni
  • 40g cashews blended with 1.5 tbsp nutritional yeast and a pinch of salt
  • 125g - 200g Ched Spread
  • 100 g baby spinach
  • 50 g flaked almonds


  1. Chop your veg finely and put your broccoli florets to one side.
  2. Add to a pan and cook over a medium heat for 15 minutes with lots of butter and garlic.
  3. Sieve in your flour and then slowly add your milk, stirring continuously. Cook for about 10 minutes or until the sauce has thickened. 
  4. Cook your pasta in salted water whilst you add spinach and sauce to a blender. Then add cashew parmesan, ched spread, salt and pepper and blend. 
  5. Stir together the sauce, broccoli and pasta and add to a large baking tray with some extra ched spread and flaked almonds. 
  6. Bake for 30 minutes at 180c until golden brown and dig in.

Vegan Ham And Cheese Toastie

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