February 03, 2020 · Written by Foodtolive Team

Vegan Mac and Cheese

This classic baked vegan mac and cheese is ultra cheesy, saucy and creamy!

Easy Minestrone Soup

Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min | Servings: 4

INGREDIENTS:

• 8 oz elbow macaroni or fusilli pasta
• 2 cups plant-based milk
• 1/3 cup nutritional yeast
• 1 tbsp cassava flour
• 1 tbsp corn starch
• 1 tsp salt
• 1/4 tsp turmeric
• 1/2 tsp garlic powder
• 3/4 cup bread crumbs

INSTRUCTIONS:

1. Pre-heat oven to 350° F.
2. Boil pasta of choice according to package directions. Drain rinse and set aside. (Cook it al dente).
3. Add plant-based milk, cassava flour, corn starch, turmeric, garlic powder, and salt to a saucepan.
4. Stir with a whisk. Keep whisking for a few minutes after it has boiled until it thickens.
5. Mix the drained pasta in with the sauce.
6. Stir well.
7. Pour the mac and cheese into a lightly greased casserole dish.
8. Top with breadcrumb (or top with shredded vegan cheese).
9. Bake at 350° F for 20 minutes until it starts to bubble and the breadcrumbs have turned slightly golden.