To start off Veganuary I'm bringing you a delicious comfort food we all know and love. This mac and cheese has all the flavors and textures that you are already familiar with, but vegan. Vegan cheeses have come a long way and I know how addicting dairy cheese can be. So if whether you are participating in Veganuary this year or not, I promise you can still have all the yummy foods that you are used to, you don't have to miss out on anything!
For the cheese sauce:
3 cups uncooked pasta
1/2 cup grated vegan cheese
3 tbps vegan margarine / vegan butter
2 tbsp flour
2 tbsp nutritional yeast
1/3 cup unsweetened plant based milk
pinch of salt
few tbsp of pasta water
For the breadcrumb topping:
3 tbsp breadcrumbs
2 tbsp nutritional yeast
1 tsp each: salt and pepper, garlic powder, smoked paprika
Instructions:
Boil the pasta in salted water until it's al dente. It'll finish cooking in the oven.
In a saucepan over medium heat melt the vegan butter or margarine. Add the flour, nutritional yeast and salt while continuing to whisk. Then mix in the unsweetened plant based milk and continue whisking for another minute or two. Add in the grated vegan cheese and let it melt.
When the pasta is cooked, add it to the saucepan with the melted cheese mixture and stir until the pasta is all coated in the sauce.
In a mixing bowl combine the breadcrumbs, seasonings and nutritional yeast,
Transfer the pasta into and oven safe baking dish and top with the breadcrumb mixture.
Bake for 25-30 minutes or until the top is nice and golden brown.
Serve warm and enjoy!
Did you make this recipe? Don't forget to tag me on Instagram!
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