Vegan Cheesy Marmite Spaghetti
  • 500g spaghetti
  • 500g mushrooms
  • 2 red onions
  • 1 tbsp extra virgin olive oil
  • ½ tbs Marmite

For the sauce:

  • 650ml of almond milk
  • 150g vegan cheese, grated (we used Tesco’s Free From coconut oil alternative to mature cheddar)
  • 30g vegan spread (we used Flora Light)
  • 3 cloves of garlic
  • ½ teaspoon of English mustard powder
  • 2 tbsps plain flour
  • 2 tbsps Marmite
  • 1 large pan
  • 1 medium pan
  • 1 frying pan or wok
  • Chopping board
  • Vegetable knife
  • Garlic press
  • Cheese grater
  • Cooking utensils

Love it or hate it, there’s no denying that marmite is a very versatile ingredient. We love it not only because of its distinctive flavour but also because it’s low calorie and rich in B vitamins, including B12 which is an important supplement for vegans. This cheesy Marmite spaghetti recipe is so tasty and comforting. We served it with a simple side of fresh spinach.

Vegan Cheesy Marmite Spaghetti  Method

Place the spaghetti in a large pan with water and set on the hob to cook per packet instructions.

Chop the mushrooms finely and dice the red onions. Heat the olive oil in the frying pan/wok on medium-high heat for approximately 1 minute. Then add the mushrooms and onions and leave to cook for approximately 10 minutes, stirring occasionally. When the mushrooms and onions are cooked and all water has evaporated, turn the heat down low, add ½ tbsp of marmite and stir in. Leave on the heat for 2 minutes, stirring occasionally.

Meanwhile, peel and press the garlic cloves. Place the vegan spread in a medium pan and set on low-medium heat to melt. Once melted, add the garlic and cook for 1-2 minutes. Once the garlic has cooked, add the flour and mustard powder and cook for 2-3 minutes, stirring constantly to make a paste.

Then add the almond milk gradually, stirring to combine with the paste. Simmer for around 5 minutes, or until the milk has warmed. Then add the cheese and stir in until melted. Add 2 tbsps of Marmite and stir in. Leave to simmer for 2-4 minutes, stirring regularly. Reduce the heat if the sauce starts to bubble or boil at any point.

Once the spaghetti is cooked, remove from the heat and drain. Add the sauce and mushrooms and stir until well combined and the mushrooms are evenly dispersed. Serve immediately or place in storage containers and, once cooled, store in the fridge (best consumed within 3 days).