Another vegan Huel recipe - Macaroni cheeseless

I knocked this up this evening and it will make 4 decent sized portions. Apologise for the crappy photographs…I need to practice to become a food blogger .


100g Huel
half an onion
2 cloves garlic
1 litre almond milk
5 teaspoons of free and easy dairy free cheese mix
teaspoon english mustard - or to taste
3 tablespoons of Engevita nutritional yeast flakes
white pepper to taste
black pepper to taste
teaspoon mixed herbs
400g dried macaroni - although I used penne as I didn’t have any


Put the cheese mix into a saucepan, add 500ml of the milk a little at a time until sauce is smooth and thickened, stir in a teaspoon of mustard, the herbs and white pepper to taste midway through.

In a separate saucepan cook the macaroni or penne as per instructions, pour away the water, and stir the cheese sauce into it.

In a blender add the other 500ml of almond milk
Pour in 100g Huel, half an onion and garlic

Blend for 30 seconds

Add this to the cheese sauce and stir until mixed together and warmed thru. Don’t boil it. Stir in the nutritional cheese flakes and stir while on a low heat for another minute or so.

Stir the cheese sauce into pasta.

Pour into bowls and sprinkle with black pepper.


I completely missed this! How did it taste? The amount of sauce you made it looks like you will be eating it for a while. Top work!

The saucepan is smaller than it looks…it was really very nice, and my wife enjoyed it too, she doesn’t really get Huel, but agreed that it was very tasty. The consistency is altered by the Huel (in the same way that the pumpkin soup one was too) but it is just as good as my normal vegan cheese sauce.

1 Like