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.
Calories 480kcal
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.
Nutrition
Calories: 480kcal | Carbohydrates: 56g | Protein: 12g | Fat: 22g | Saturated Fat: 6g | Sodium: 620mg | Fiber: 5g