This classic vegan mac and cheese is ultra cheesy, saucy and creamy. Topped with breadcrumbs and baked until golden brown and crispy. Seriously satisfying

For the Cheese Sauce:

1/2 cup (112g) Vegan Butter
6 Tbsp All Purpose Flour
3 14oz (400ml) Cans Coconut Milk (1200ml in total)
1 cup (240ml) Vegetable Stock
3 Tbsp Dijon Mustard
1 cup (60g) Nutritional Yeast
3 tsp Onion Powder
3 tsp Garlic Powder
1 and 1/2 tsp Smoked Paprika
1 and 1/2 tsp Salt
1 and 1/2 tsp Ground Black Pepper

For the Macaroni

1 18oz (500g) Pack Elbow Macaroni*
For the Breadcrumb Topping:
3 Thick Slices White Bread (Toasted)
2 Tbsp Vegan Butter (Melted)

Add the vegan butter to a pot and let it melt. When it’s melted add in the all purpose flour and stir it vigorously with the melted butter.
Full detail recipe:

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