• 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 550
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main
  • Allergens:gluten,nuts
  • Seasons:All
  • Cuisines:
  • Courses:dinner,dairyfree

Recipe Description

A creamy, dreamy, and utterly delicious vegan take on the classic comfort dish, baked to golden perfection.

Ingredients

  • 1 pound macaroni pasta
  • 1/4 cup vegan butter
  • 1/3 cup all-purpose flour
  • 2 1/2 cups almond milk
  • 1/2 cup nutritional yeast
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 1 1/2 cups vegan cheese shreds
  • 1/2 cup breadcrumbs

Steps:

  1. Preheat oven to 350°F.
  2. Cook the macaroni according to package instructions; drain and set aside.
  3. In a saucepan, melt vegan butter over medium heat. Stir in flour to create a roux.
  4. Gradually whisk in almond milk until smooth. Stir in nutritional yeast, tomato paste, garlic powder, onion powder, paprika, turmeric, salt, and pepper. Cook until thickened.
  5. Remove from heat. Stir in vegan cheese until melted.
  7. Bake for 25 minutes, or until golden brown and bubbly.

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Vegor “The scientist”

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