Mac n Cheese Cupcakes



What could possibly be better than vegan mac n cheese? Vegan mac n cheese in cupcake form!

1 pack Violife Mozzarella Style Shreds

2/3 cup coconut milk

1 pack macaroni

1 tbsp Olive oil


Basil leaves

Salt and pepper, to taste

Muffin cases

Serves 4

  • Cook the macaroni according to the package instructions and drain.
  • Heat the coconut milk in a small pan. Add the Violife Mozzarella style shreds and olive oil, stirring until it becomes a rich, thick sauce. Season with a little salt and pepper and stir in the pasta.
  • Place in small muffin cases, topping with breadcrumbs and place into a preheated oven at 180°C for 10 minutes until golden.
  • Serve hot, topped with fresh basil.

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