There is a reason Jamie Oliver has the celebrity chef status that he does, especially after all the reviews for his ultimate mac and cheese recipe. Lucky for us, I was able to translate his recipe to become dairy-free and still turned out to be the most luscious, velvety, creamy vegan mac and cheese ever.
Let the pot simmer for about 10-15 mins, uncovered, stirring occasionally. Grate 100 grams, or roughly 1 cup of vegan cheddar cheese, soft vegan cheese and vegan parmesan cheese. Add to the onion sauce mixture and save some for the top of the mac and cheese before baking.
Cook the macaroni according to the packet instructions in a large pan of salted boiling water. Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat.