Vegan Macaroni and Cheese
Adapted from Vegan Mischief’s recipe
- 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
Preheat oven to 350 degrees F.
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.
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.
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).