Vegan Mac and Cheese

This is one of my favorite recipes that I love to make when I'm in the mood for both tons of carbs and tons of cheese. This is a nut-free recipe that uses canned coconut milk and nutritional yeast to make the cheesiness.

Being patient with the recipe is important because you do have to consistently stir the coconut milk till it thickens before adding any of the spices. I used traditional elbow pasta but if you want to have this recipe gluten free or whole wheat substitute the elbow pasta for the pasta of your choice.

Bread crumbs are the perfect addition to this Mac and Cheese recipe because they add a bit of crunch and baked goodness to the top of the dish.

Just a little update on how self-isolation is going, I am keeping myself occupied with lots of working out, reading, and homework. I have been trying to avoid too much TV watching because it wastes the day, especially with how beautiful the spring weather has been. I try to do my homework or exercises outside if the weather is good! Right now, I have been doing Sarah's Day 8 Week Workout which is an ebook youtuber Sarah's Day came out with. It is extremely hard and takes a lot of motivation, but it is honestly the most amazing workout plan I have ever done and I have been feeling energized and healthy. All you need is a room (or the outdoors) and a yoga mat and you are good to go. It is all at-home workout routines that keep your heart pumping and the sweat coming.

I hope everyone is continuing staying healthy, active, and positive during these hard time. Keep trying out new recipes and new ways to stay busy for your mental health.

Vegan Mac and Cheese

Duration: 50 minutes

8 Servings

Ingredients:

• 1 lb Elbow pasta

• 1/4 cup vegan butter

• 6 tbsp flour

• 3- 14oz cans of coconut milk

• 1 cup vegetable broth

• 3 tbsp dijon mustard

• 1 cup nutritional yeast

• 3 tsp onion powder

• 3 tsp garlic powder

• 1 1/2 tsp paprika

• 1 1/2 tsp ground black pepper

Vegan Bread Crumbs:

• 1 cup vegan bread crumbs

• 2 tbsp vegan butter

Instructions:

1. Preheat the oven to 400 degrees.

2. Melt the butter in a large pot.

3. Once the butter is completely melted add in the flour and stir until it is all combined and the mixture is thick.

4. Add in the cans of coconut milk and consistently stir the mixture. While still stirring add in the vegetable broth.

5. Continue stirring until mixture comes to a boil. As you stir the liquid will start to thicken. After it comes to a boil continue stirring until the liquid is significantly thicker. Once it thickens remove from heat, if it does not seem thick enough, it will continue thickening as you add the rest of the ingredients.

6. Cook the elbow pasta according to the package.

7. Add to the thickened liquid the nutritional yeast, dijon mustard, onion powder, garlic powder, paprika, salt and pepper. Stir until well combined.

8. Add the drained pasta elbows to the cheese sauce and stir.

9. Transfer pasta to a medium sized baking pan.

10. Melt the 2 tbsp of butter and mix with vegan bread crumbs. This is so the bread crumbs become crispy in the oven. Spread the bread crumbs on top of the Mac and Cheese.

11. Bake the Mac and Cheese for 20 minutes.

12. Remove from oven, and let cool for 10 minutes.

13. Serve and enjoy!