Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs. So delicious, your non-vegan friends won’t know the difference.
Vegan Mac & Cheese
Elbow macaroni baked with creamy Daiya® cheddar cheese sauce and bread crumbs. So delicious, your non-vegan friends won’t know the difference.
Course
Entrees
Keyword
vegan
,
vegetarian
Ingredients
6
oz
elbow macaroni
dry
1 1/2
Tbsp
olive and vegetable oil
1 1/3
cup
soy milk
1/3
tsp
nutritional yeast
3/4
tsp
onion powder
1/2
tsp
garlic powder
1
pinch
ground nutmeg
7
oz
Daiya cheddar cheese
shredded
2
tsp
olive or vegetable oil
1
oz
panko bread crumbs
1 1/4
oz
Daiya cheddar cheese
shredded
1/2
tsp
paprika
1/8
tsp
kosher salt
1/8
tsp
ground black pepper
Instructions
Preheat oven to 325 F.
Cook elbow macaroni according to package directions.
In stockpot over medium heat, heat oil and soy milk. Bring to a simmer. Add yeast, onion powder, garlic powder and nutmeg. Whisk until well blended.
Cook, whisking constantly until mixture boils, 2 to 3 minutes. Reduce heat.
Add vegan cheese. Whisk until cheese is melted and sauce is well blended.
Combine macaroni to vegan cheese mixture. Toss to coat. Add to pan or oven-proof dish and cover.
Bake until internal temperature reaches 165 F, 20 to 30 minutes.
While macaroni and cheese is baking, combine oil, panko, vegan cheese, paprika and pepper.
Once macaroni and cheese reaches 165 F, remove from oven and top with bread crumb mixture.
Put back in oven and bake until cheese is melted and bubbly, 5 to 8 minutes.