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Creamy Mac & Greens

Creamy Mac & Greens
Creamy Mac & Greens

When it comes to Vegan Mac and cheese recipes, we have got a wardrobe of versions for you!

Here is our most healthy mac and cheese recipe idea..

It's our take on one of the world's most popular tasty treats, a crowd-pleasing classic Macaroni cheese dish.

A brilliant vegan meal for kids or a naughty veggie snack just for you!

A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for BBQ.



  • 1 red onion
  • 1 head broccoli
  • 2 tbsp olive oil
  • 8 portobello mushrooms (about 325g)
  • 350g macaroni
  • 700ml plant-based milk
  • 70g dairy-free butter
  • 55g plain flour
  • 2 tsp onion powder
  • 1.5 tsp garlic powder
  • 2 tsp english mustard
  • 4 tbsp nutritional yeast
  • 40g dairy-free cheese
  • 1.25 tsp salt
  • 1 tsp black pepper
  • 50g panko breadcrumbs
  • Salad leaves to serve (optional)

For The Marinade

  • 5 tbsp soy sauce
  • 20ml maple syrup
  • 20ml apple cider vinegar
  • 20ml olive oil


  1. 1.

    Heat the oven to 180°C, fan 160°C, gas 4.
    Chop the onion into 1cm chunks and the broccoli into 2.5cm florets. Put the them on a lined baking tray, drizzle with the olive oil and lightly season. Put the tray on the top shelf of the oven.

  2. 2.

    Meanwhile, combine the ingredients for the marinade in a bowl. Add the mushroom pieces and stir to coat. Spread over another lined baking tray and put this on the middle shelf. Cook for a further 15 minutes, or until all the veggies are golden brown. Remove both trays and increase the oven temperature to 220°C, fan 200°C, gas 7.

  3. 3.

    While the veg are roasting, add the macaroni to a pan of boiling salted water and cook until al dente. Drain and tip into a 20cm x 30cm baking dish.

  4. 4.

    Meanwhile, warm the plant-based milk in the microwave. Melt the dairy-free spread in a pan over medium heat. Turn the heat right down and add the flour to the pan, stirring until you have a paste. Gradually pour in the warm milk, stirring until you have a thick, creamy sauce. Add the onion granules, garlic granules, mustard, nutritional yeast, dairy-free cheese, salt and pepper. Keep stirring until the sauce thickens to the consistency of custard.

  5. 5.

    Add the cooked vegetables and sauce to the pasta and mix together so that everything is well covered. Sprinkle the breadcrumbs over the top, season and put the dish in the oven for 5-10 minutes to warm through and crisp up the breadcrumbs before serving with salad leaves, if you like.