Vegan Mac & Cheese with Daiya

4 servings - MFP - Vegan Mac & Cheese with Daiya Shreds and Violife Cream Cheese 

• 7 oz macaroni pasta

• ~1 tbsp canola oil (to replace butter; possibly lower or leave out)

• 17.5 g all purpose flour

• 112 g Violife Vegan Cream Cheese (to replace 1.75 cup unsweeted oat milk)

• ~300 ml (1.25 cup) water START WITH LESS

• 1.75 cups Daiya shredded vegan cheddar cheese

• 1 tsp mustard powder

• ½ tsp ground black pepper

• 1/3 cup Kikkoman Panko Japanese Style Bread Crumbs

For texture, add an optional breadcrumb topping. To make, stir together 1-2 tablespoon melted vegan butter and ⅓-1/2 cup breadcrumbs of choice. Sprinkle on top of mac and cheese.

Cook pasta in salted water according to package directions. We use 1 teaspoon of salt per 4 cups of water. 

In a medium pot, melt butter over medium heat. Once completely melted, whisk in gluten free flour until it forms a smooth paste. 

Slowly stream in milk, whisking well, until completely incorporated. Let simmer for a few minutes until it starts to thicken, stirring occasionally to prevent burning. 

Add in salt, pepper and vegan cheese and stir well. Vegan cheese takes a bit longer to melt, so keep stirring over medium heat until fully incorporated into a thick, smooth, cheesy sauce. 

Add in cooked pasta and stir well until fully coated. Enjoy!

https://www.crowdedkitchen.com/vegan-mac-and-cheese/