Enjoy this video recipe to make a Vegan GF Baked Mac n’ Cheese ❤️
written ingredients and recipe below…
Ingredients:
1/2 cup (112g) Vegan Butter (*my fav is Miyokos butter*)
6 Tbsp GF Flour
48oz Unsweetened Almond Milk
1 pack of Follow Your Heart Provolone Slices
1 pack of Follow Your Heart Smoked Gouda slices
1 bag of vegan cheddar shreds
1 Tbsp Vegetable Bouillon
3 Tbsp Dijon Mustard
1 cup (60g) Nutritional Yeast
3 tsp Onion Powder
3 tsp Garlic Powder
1 and 1/2 tsp Smoked Paprika
1 and 1/2 tsp Salt
1 and 1/2 tsp Ground Black Pepper
2 heads of Broccoli
2 Tbsp chopped leeks or green onion
GF Panko breadcrumbs
24oz Gluten Free Pasta (my favorite is BANZA chickpea pasta shells)
INSTRUCTIONS:
1. Add the vegan butter to a pot and let it melt. When it’s melted add in the GF flour and stir it vigorously with the melted butter.
2. Then pour in the milk and the vegetable bouillon. Keep whisking until it starts to boil and starts to thicken. *It will continue to thicken as it cools*
3. Finely chop the vegan cheese slides and add to the sauce.
4. Add vegan cheddar shreds to sauce.
5. Whisk thoroughly until all cheese is melted
6. Remove it from the heat and add in the onion powder, garlic powder, smoked paprika, salt, pepper, nutritional yeast and dijon mustard. whisk it all together and now your sauce is ready (:
7. Preheat the oven to 400°F (200°C).
8. Boil water and cook your macaroni according to the package directions and then rinse and drain.
9. Chop your broccoli and dice the stems.
10. Add the cooked macaroni into a large oven-safe dish (for best results use a cast-iron skillet)
10. Pour the sauce over the pasta and toss it up – get saucy!
11. Add the broccoli and toss again
12. Cover everything with a layer of the GF Panko breadcrumbs
Bake for 20 minutes.
13. Garnish with chopped leeks/green onions
14. Enjoy!
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