Vegan “Bacon” and Avocado Macaroni

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This recipe is a fun twist on macaroni. Blending avocado to make a pasta sauce has become really popular over the last few years, championed by top vegan cookbook authors such as Chloe Coscarelli and Isa Chandra Moscowitz. I love avocado, and the sauce coating this luscious pasta dish is delicious hot or cold. In this dish, I’ve added cauliflower and vegan “bacon” and baked the dish, mac ‘n’ cheese style. The sauce would also make a beautiful salad dressing, or stir into cooked and cooled pasta for a tasty snack or lunchbox filler.

I also topped this pasta dish with finely grated vegan “parmesan”. It’s worth noting that any cheese labelled Parmesan must by law contain animal rennet. If it doesn’t, it can’t be called Parmesan. I used Violife’s alternative to parmesan, which has a good strong favour, though this dish is still delicious without any topping.

If you love avocado, you’ll love this dish, but even if you don’t, I strongly suggest at least making the sauce and using it to dress a salad or spread in a sandwich. I guarantee it will win you over! Next time you crave macaroni but want an alternative to the classic mac ‘n’ cheese, make sure this is the recipe you turn to!

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Vegan “Bacon” and Avocado Macaroni

Serves 3-4


380g macaroni

1 head cauliflower, cooked

1 onion, peeled and diced

6-8 rashers vegan “bacon”, chopped

For the avocado sauce: flesh of two large ripe avocados

1 tbsp nutritional yeast

1 tsp garlic powder

½ tsp salt

Black pepper

315ml soya milk

Vegan “parmesan” to serve (optional)

  1. Preheat the oven to gas mark 6/180o
  2. Bring a large pot of water to the boil and season with salt. Add the macaroni and cook according to the package instructions. Drain and return to the pan.
  3. Place a large frying pan over a medium heat and spray with olive oil. When hot, add the onion and cook for 3-4 minutes until translucent. Add the “bacon” and cook, stirring often, until lightly browned and heated through.
  4. To make the sauce, blend all the ingredients together in a food processor or high-speed blender.
  5. Add the onion and bacon, cooked cauliflower and avocado sauce to the macaroni and mix well. Transfer to an ovenproof dish and bake in the preheated oven for 15-20 minutes.
  6. Sprinkle with grated vegan “parmesan” before serving, if liked.

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