I have used almond milk bluediamondalmonds.co.uk/products/almond-breeze-unsweetened/ and nush foods cheese spread for the sauce https://nushfoods.co.uk/cheese-spread/
• 2 cups of macaroni
• 2 leeks finely sliced
• 2 handfuls of spinach
• 1 tbs vegan spread alternative to butter
• 2 cloves of garlic chopped
• 1 tbs of vegan cheese based spread
• 1 tbs plain flour
• 1 cup of almond milk or any other dairy free alternative milk
• A handful of vegan cheese-optional
• 1/4 cup of breadcrumbs
• A handful of pumpkin seeds
1 Pre heat oven 180 degrees.
2 Cook the pasta in salted boiling water until tender, drain and set aside.
3 Drizzle some olive oil in a pan, add the garlic, leeks, spinach, season with some salt and black pepper and sauté well. Now add the pasta and mix well until combined.
4 To make the white sauce, add the vegan spread to a pan and allow to melt on a low heat. Add the flour and stir until a thick consistency forms.
5 Add the milk and whisk until a sauce forms. Once the sauce starts to thicken add the cheese spread, season with salt and pepper and keep whisking until a smooth consistency develops.
6 If the sauce is not getting thick, add some vegan cheese or cornflour, if it becomes too thick add some milk or water.
7 Add the pasta to a large baking dish, pour over the sauce until covered, top with breadcrumbs, cheese and seeds and bake in the oven for about 20-25 minutes until golden.