Johannesburg
18 – 20 September 2026
Sandton Convention Centre

Add an Avo - South Africa Avocado Growers Association
Avocado Mac & Cheese

Avocado Mac & Cheese

Avocados add creaminess and puts a healthier twist on this vegan mac and cheese.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 500 g macaroni or rigatoni (try BioXXI, an organic, gluten-free range of Quinoa based food products)

For the avocado sauce

  • 2 large avocados, peeled and pitted
  • 1 clove garlic
  • 2 tbsp lime juice
  • Salt and pepper to taste

For the cheese sauce

  • 2 tbsp vegan butter (such as Amma's cultured cashew butter)
  • 2 tbsp flour
  • 1 ½ cups plant-based milk
  • 1 cup strong vegan cheese, grated
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 180°C and grease a casserole or oven dish. Cook pasta according to recipe or package directions until al dente (to bring out the flavour of the pasta, add salt to the water).
  • For the avocado sauce: Combine all the avocado sauce ingredients in a food processor or blender. Pulse to break up the ingredients, then use a spatula to scrape down the sides of the bowl and pulse again until you have a thick, creamy sauce. Set aside.
  • For the cheese sauce and assembly: In a large saucepan, melt butter over medium-high heat, whisk flour into the butter to form a roux and cook for 1 minute. Whisk the milk into the roux a little at a time until you’ve worked out all the lumps. Bring sauce to a simmer and cook, stirring frequently, until mixture has thickened, about 6-8 minutes.
  • Whisk avocado sauce into milk mixture. Cook for another 2-3 minutes, until sauce has thickened again.
  • Remove sauce from heat. Season with salt and pepper. Add pasta to sauce and toss until pasta is evenly coated. Pour into an oven dish or casserole and top with vegan cheese. Bake for 10-15 minutes until the cheese is golden and bubbling.
  • Top mac and cheese with extra diced avocado and fresh coriander or flat leaf parsley and serve immediately. Enjoy!
Keywords avocado lover, avocado recipe, avocados, dairy free, dairy free macaroni, dairy free recipes, gluten free, healthy macaroni cheese, HEALTHY RECIPES, plant based macaroni cheese, PLANT BASED RECIPES, quinoa pasta, vegan macaroni cheese, Vegan recipes

Recipes we’re loving:

Gourmet Chocolate Cake w Pears, Almonds & Ganache

Gourmet Chocolate Cake w Pears, Almonds & Ganache

Still looking for that Sunday lunch finale? We’ve got you! This Gourmet Plant-Based Chocolate Cake by the incredible Marbz Serepo is proof that “decadent” and “health-conscious” can live on the same plate.

Sweet potato dumplings with Marula Nut and Wild Garlic savoury crumble

Sweet potato dumplings with Marula Nut and Wild Garlic savoury crumble

Chef Greg Henderson took Bettina Campolucci Bordi’s ‘Non-Meatballz’ to the next level at the Good Life Show. By wrapping the black bean base in sweet potato dough and steaming them like traditional dombolo, he fused global plant-based trends with local heritage. Infused with foraged marula nuts and cassava, it was a masterclass in indigenous, earth-conscious eating.

Teff and Coconut Chocolate Cake

Teff and Coconut Chocolate Cake

Try this delightful gluten-free Teff and Coconut Chocolate Cake recipe this Easter with thanks to plant-based chef Mira Weiner

Bettina Campolucci Bordi’s Chickpea Omelette

Bettina Campolucci Bordi’s Chickpea Omelette

Try Bettina Campolucci Bordi’s savoury go-to breakfast recipe that will transport you to sun-kissed holidays in Asia, filled with swaying palm trees, sandy beaches, and those carefree, humid curls!

Tom Hunt’s Chocolate Tasting

Tom Hunt’s Chocolate Tasting

Try this chocolate truffle recipe by food educator Tom Hunt, made from a simple water ganache which enhances the natural and intense flavours of the chocolate. Made with nothing but chocolate, salt and water, its designed to maximise the flavour of the chocolate, so that you can taste its true, intense flavour, that is individual to each and every chocolate bar. It’s a great way to revitalise and transform aged chocolate that has become discoloured, into a truly remarkable treat.

Sage infused Cashew & Blueberry Tarts

Sage infused Cashew & Blueberry Tarts

Michele Mistry, a certified Ayurvedic Health Counsellor of INDIKAAP, presents a beautiful and delicious plant-based dessert that is simple to prepare and guaranteed to impress.