A delicious vegan mac and cheese recipe, perfect for Veganuary, featuring a creamy coconut milk-based sauce, nutritional yeast for cheesiness, and a crispy breadcrumb topping.
1. Cook macaroni then rinse with cold water and sit to one side.
2. Add the vegan butter and melt. When it’s melted add the all purpose flour and stir it quickly.
3. Then pour in the cans of coconut milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools.
4. Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper and whisk in.
5. Add the cooked macaroni into the pot of sauce and mix.
6. Put Mac in baking dish and smooth down.
7. Preheat the oven to 400°F (200°C).
8. Mix bread crumbs with the melted butter.
9. Place the breadcrumbs evenly over the top of the macaroni cheese.
10. Bake for 20 minutes until the topping is golden brown and crispy.
11. Eat that bish up like your life depends onit then go see a doctor because you probably have a Mac dependency now 😅🤣, enjoy x
