Who doesn't love mac & cheese, a classic comfort food?! This recipe is really easy to make and tastes delicious. I serve it with a side of steamed spinach with garlic. My husband, who loves his cheese, LOVES this dish! If a cheese connoisseur like himself enjoys this, I am sure you will too!
1 pound macaroni of choice
1/2 cup vegan butter (Earth Balance is my preference)
1/3 cup flour
3 cups almond milk
1/2 cup nutritional yeast
2 tbs tomato paste
2 tsp salt
2 tsp garlic powder
Juice of 1/2 a lemon
1 tbs agave
*Sprinkled with breadcrumbs
Preheat oven to 350 degrees. Grease 9X13 in. pan
Boil water and cook pasta. Return to baking dish.
In a sauce pan whisk together the butter and flour over medium heat until a paste forms. Add almond milk, nutritional yeast, tomato paste, salt, and garlic powder and bring to a boil. Make sure to whisk frequently. Reduce the heat to low and let it summer until the sauce gets thicker. Add lemon and agave. Mix the sauce in with the noodles. Add bread crumbs to the top. If you want to add more flavor to your breadcrumbs, a tip my grandmother passed on to me was to heat vegetable oil (not olive oil) on low, add the bread crumbs, and stir until golden brown. You can then put on top of the mac & cheese and put in oven. Bake for about 30 minutes until the top is crisp!