Ingredients

• HALF RECIPE (Yields five 3/4 cup servings)
• 1 1/2 cups Daiya Cheddar Style Shreds (3/4 to 1 full (7oz.) package of shreds)
• 1/4 cup vegan parmesan cheese shreds
• 4 oz pasta, gluten-free or regular
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1 cup unsweetened dairy-free milk, preferably rice milk (I use coconut)
• 1 1/4 tsp nutritional yeast
• 1 tbsp plus 1 1/2 teaspoons vegan butter
• 3/4 to 1 tsp sea salt
• 1/4 tsp black pepper
• 1/8 cup bread crumbs, gluten-free or regular
• Full Recipe Serves 4
• 8 oz pasta, gluten-free or regular
• 3 tbsp vegan butter
• 2 teaspoons flour
• 2 tsp nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 1/4 to 1 1/2 tsps sea salt
• 1 to 2 tsp sblack pepper
• 2 cups unsweetened dairy-free milk, preferably rice milk
• 3 cups Daiya Cheddar Style Shreds
• 1/4 cup vegan Parmesan cheese
• 1/4 cup bread crumbs, gluten-free or regular

Directions

• Cook pasta according to package instructions, drain thoroughly when done.
• Preheat oven to 350˚F. Prepare the cheese sauce while oven is warming.
• In a small pot, melt the vegan butter.
• When melted, add salt, pepper, onion powder, garlic powder, and nutritional yeast and flour, and whisk until smooth. Whisk in dairy-free milk product.
• Add Daiya Cheddar and Parmesan style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently.
• Stir in the macaroni and mix together.
• Place macaroni and cheese sauce into an 8x8 casserole dish. Top with bread crumbs and paprika.
• Bake for 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.
• Remove from oven and top with vegan Parmesan just before serving.

Photos