Serves:
8 people
Prep Time:
20 minutes
Cooking Time:
40 minutes
Ingredients
- ½ cup Vegan Butter
- 6 tablespoons All Purpose Flour
- 5 cups Coconut Milk (3 cans, Unsweetened)
- 1 cup Vegetable Stock
- 3 tablespoons Dijon Mustard
- 1 cup Nutritional Yeast
- 3 teaspoons Onion Powder
- 3 teaspoons Garlic Powder
- 1 ½ teaspoon Smoked Paprika
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Ground Black Pepper
- 18 ounces Elbow Macaroni
- 1 cup crushed Every Body Eat® Cheese-Less™ Thins
- 2 tablespoons Vegan Butter Melted
- Parsley, for garnish
Instructions
- Preheat the oven to 400°F.
- Add the vegan butter to a pot and let it melt. Once it’s melted, add in the all purpose flour and whisk it vigorously.
- While whisking, pour in the coconut milk and the vegetable stock. Keep whisking until it starts to boil and then continue whisking for a few minutes until it thickens considerably. It will also continue to thicken as it cools.
- Remove from the heat and whisk in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper. Set aside.
- Cook your macaroni according to the package directions and drain.
- Add the cooked macaroni into the pot of sauce and mix until fully coated.
- Transfer the macaroni and sauce to a 9×13 baking dish and smooth down.
- Prepare the crumb topping by mixing the crushed Every Body Eat® Cheese-Less™ Thins and melted vegan butter together.
- Sprinkle the Every Body Eat® Cheese-Less™ Thins mixture evenly over the top of the macaroni.
- Bake for 20 minutes until the topping is golden brown and crispy.
- Garnish with parsley and Enjoy!
