Vegan Macaroni and Cheese

2020-04-28
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 43m
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Nutritional Info

This information is per serving.

  • Calories

    250
  • Fat

    25

Ingredients

  • 1-14oz. can light coconut milk
  • 1/3 cup plus 1 Tbsp. water, divided
  • 1/4 cup plus 1 Tbsp. nutritional yeast (nooch), divided
  • 1/4 tsp. pepper
  • 1 tsp. dried mustard
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 vegetable bouillon cube
  • 1 Tbsp. tapioca flour or corn starch
  • 2 cups Daiya Cheddar Style Shreds, divided
  • 3 cups whole wheat macaroni pasta
  • 1 Tbsp. bread crumbs
  • Paprika, optional
  • nonstick spray

Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Spray a casserole dish with nonstick spray and set aside. Boil a big pot of water. In the meantime, in a medium saucepan, add the coconut milk, 1/3 cup water, nooch, spices, and bouillon cube and bring to a boil, stirring to break up the bouillon cube.

Step 3

In a small bowl, add the tapioca flour and 1 Tbsp. water and mix together. Add it to the saucepan, reduce heat to low, and simmer for 8 minutes, stirring occasionally. Add your pasta to the pot of boiling water and cook according to package directions (about 8 minutes). Drain the pasta and put it in the casserole dish. Add the sauce and 1 1/2 cups Daiya cheese. Stir to combine.

Step 4

Sprinkle the remaining 1/2 cup of Daiya cheese on top of the casserole. Then Sprinkle 1 Tbsp. nooch, 1 Tbsp. bread crumbs, and paprika on top. Bake at 350 degrees F for 20 minutes. Broil for 2-3 minutes to brown on top (optional).

Bon Appetit!

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