Recipe by The Gibraltar Vegan instagram.com/thegibraltarvegan

This dish tastes great fresh from the oven as it does reheated the next day. Actually, apparently it tastes good cold too according to Mr Gibraltar Vegan.


  • 375 g not macaroni pasta
  • 6 tbsp vegan parmesan cheese
  • 10tbsp nutritional yeast
  • 3/4tsp garlic powder
  • 6 cloves diced garlic
  • 4 tbsp olive oil
  • 2 tbsp arrowroot
  • 1 lt unsweetened roasted almond milk (or hazelnut if you prefer)
  • 1 pinch salt
  • 1 large pinch cracked black pepper


1. Place the oil in a saucepan and add the garlic, fry it up until golden

2. Add the arrowroot and stir until it is a paste

3. Pour in the milk and bring to the boil. Don’t worry if it goes lumpy as you will be blending it

4. Once boiled, pour into the blender and add the nutritional yeast, garlic powder, 3 tbsps vegan parmesan cheese, salt and pepper and blend.

5. Parboil the not macaroni pasta

6. Place the not macaroni pasta into a Pyrex dish and pour the cheesy sauce over it and top it off with the remainder 3tbsps of  vegan parmesan cheese

7. Bake in the oven at 180 degrees for 20 minutes

8. Let it cool a little before serving and give diners the option of more vegan parmesan cheese to sprinkle on top if they desire