Vegan Herb Mac n´ Cheese with Pizza-style Shreds

Vegan Herb Mac n´ Cheese with Pizza-style Shreds

Ready in 60 min Ready in 60 min
Serves 4 Serves 4


  • 500 g Macaroni
  • 75 g Coconut Oil
  • 2 Cloves Garlic
  • 50 Wheat Flour
  • 1 l Soymilk
  • 2 tbs. Salt
  • 1 dl Chopped Fresh Parsley
  • ½ dl Chopped Fresh Rosemary
  • 200 g Emborg Plant-based Mozzarella-Style Block
  • shredded
  • 200 g Emborg Plant-based Cheddar-Style Block
  • shredded

This Vegan Macaroni n´ Cheese is both delicious and easy to make. 


Cook the macaroni al dente.

Melt coconut oil in a sauce pan.

Then toss wheat flour in and whip into solid mass.

Gradually add soymilk. Then add minced garlic and salt and cook for 1 minute. 

Add the shredded Emborg Plant-based Cheddar-style Block and stir in the sauce until the cheese is melted.

Add fresh parsley.

Mix cheese sauce and the pre-coooked macaroni in 4 portions bowls.

Mix chopped fresh rosemary and shredded Emborg Plant-based Mozzarella-Style Block and add as topping in the mac’n´cheese.

Bake in oven for 30 minutes at 200 degrees.