Vegan Slow Cooker Mac ‘N’ Cheese

  • Empty the milk into the crockpot bowl. Add the soft cheese and cream and using a hand whisk, mix until smooth.
  • Add the pasta, grated cheddar, mustard powder and yeast flakes and stir well.
  • Cover with the lid and cook on High for approx. 2 ½ hours, stirring occasionally.
  • Remove the lid and stir well, adding in salt and pepper to taste.
  • For a crispy flavoursome finish, mix the topping ingredients together and sprinkle over the cooked mac n cheese.
  • Preheat your oven/grill to high, and brown the topping until golden and bubbling.
  • Or simply bake the topping ingredients on an oven tray for approx. 15 minutes in a hot oven until golden, serve separately for sprinkling on top.
  • Serve as an accompaniment to a main meal or just enjoy its own simple loveliness.



  • 2 litres of nut or plant based milk
  • 150g tub of vegan style soft cheese
  • 1 x 254g carton of single soya cream
  • 500g macaroni pasta
  • 300g grated style vegan cheddar cheese
  • 1 tbsp English mustard powder
  • 2 tbsp nutritional dried yeast flakes
  • Salt and pepper

Topping optional

  • 100g panko style breadcrumbs
  • 100g vegan cheddar cheese
  • 15g nutritional yeast flakes
  • 1 tsp mustard powder
  • Salt and pepper