Vegan Mac and Cheese
3 tablespoons vegan butter
3 tablespoons flour
3 cups dairy free milk (I like rice milk here, due to it’s very mild flavor)
1 tablespoons powdered mustard
1 tablespoon onion powder
1 bay leaf
2 cups shredded cheddar flavored Daiya Cheese
1/4 teaspoon paprika (you can omit this if you’re sharing with little ones)
salt and pepper to taste
1/2 lb elbows
For the topping:
3 tablespoons dairy free butter
1 cup dairy free breadcrumbs (Panko work great)
Preheat your oven to 350°F. Cook your elbows per packaging instructions, and start preparing your cheese sauce while the elbows cook.
Melt your butter in a medium saucepan over low heat. When the butter is melted, whisk in your flour, mustard, onion powder, and paprika. Cook for about two minutes, constantly stirring and being careful not to burn. Whisk in your milk, then add your bay leaf. Bring to a simmer, stirring occasionally and being sure to keep the bottom from burning. Your mixture should begin to thicken after a few minutes of cooking. Once thickened, remove your bay leaf and start stirring in your Daiya shreds, a small bit at a time. The cheese will melt, but will be on clumpy side. Whisk as much as you can, and don’t worry; the clumps will disappear after baking. Salt and pepper to taste, then stir in your cooked elbows.
Grease a 2 1/2 quart casserole dish (I like to use the vegan butter for this). Pour your elbows and cheese sauce into the casserole dish and prepare the topping. Melt the 3 tablespoons butter and mix in your breadcrumbs. Spread evenly over the top of the elbows, and bake for about 30 minutes until brown and bubbly.