There’s nothing that hits the spot more that some good ol’ mac & cheese. This recipe is has the same great taste of the classic mac and cheese with a vegan twist.
- 8 oz pasta, gluten-free or regular
- 2 cups unsweetened dairy-free milk, preferably rice milk
- 2 tsp nutritional yeast
- 3 tbsp vegan butter
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 cup bread crumbs, gluten-free or regular
- 1/4 tsp paprika
- 1/4 cup vegan parmesan cheese
Cook pasta according to package instructions, drain thoroughly when done.
Preheat oven to 350˚F. Prepare the cheese sauce while oven is warming.
In a small pot, melt the vegan butter.
When melted, add salt, pepper and nutritional yeast. Whisk in dairy-free milk product.
Add Daiya Cheddar Style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently.
Stir in the macaroni and mix together.
Place macaroni and cheese sauce into an 8×8 casserole dish. Top with bread crumbs and paprika.
Bake for 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.
Remove from the oven and top with vegan Parmesan just before serving.
Like this recipe? For more vegan recipes like this, check out the source Daiya.com.