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A deliciously dairy-free vegan take on a classic, comforting favorite.
Cook pasta according to package instructions, drain thoroughly when done.
Preheat oven to 350˚F. Prepare the cheese sauce while oven is warming.
In a small pot, melt the vegan butter.
When melted, add salt, pepper and nutritional yeast. Whisk in dairy-free milk product.
Add Daiya Cheddar Style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently.
Stir in the macaroni and mix together.
Place macaroni and cheese sauce into an 8x8 casserole dish. Top with bread crumbs and paprika.
Bake for 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.
Remove from oven and top with vegan Parmesan just before serving.