Vegan mac ‘n’ cheese

Instructions

1 Heat the oven to 190°C/fan 170°C/gas 5. Line a baking tray with non-stick baking paper and add the tomatoes (cut side up if halved), then roast for 15 min.

2 Meanwhile, cook the pasta according to the pack instructions until al dente, then drain well.

3 Heat the oil in a saucepan, add the onion and garlic and cook over a medium heat for 5 min. Add the mustard, nutmeg, chilli, if using (or lots of freshly ground black pepper, if you prefer), and flour. Mix well. Gradually whisk in the almond milk until smooth, then whisk in the stock and yeast flakes.

4 Tip the pasta into a 2–2.5 litre ovenproof dish, and pour over the sauce. Scatter with half the cheese alternative and mix well. Remove the tomatoes from the oven and lay them on top. Add the remaining cheese, then bake for 15 min until golden and bubbling.