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/