Vegan Nut-Free Mac & Cheese

INGREDIENTS

 1 (16-oz.) package elbow macaroni, cooked

 1 package Daiya Cheddar Shreds*
 1 cup Daiya Mozzarella Shreds*
 1-2 cups plant-based milk
 1 Tbsp. nutritional yeast
 Drizzle of olive oil
 Salt, pepper, paprika, and garlic powder to taste
 Breadcrumbs (optional)
 Sliced cherry tomatoes (optional)

* This can be substituted for other types of vegan cheese, such as Violife. Regardless of the type
you use, it is about 400g (3 and 1/4 cup) of shredded cheese, give or take a little.

INSTRUCTIONS

Note: Steps marked with an asterisk (*) are only required if you intend on cooking the macaroni in the
oven as a casserole-type dish.

1. Preheat your oven to 400°F/205°C. *

2. Slice the cherry tomatoes into quarters and spread out on a baking pan covered in foil. Drizzle
with olive oil and season with a pinch of salt and pepper if desired. Place in the oven for 10-15
minutes until the tomatoes look softened (but not yet roasted). *
3. Bring a medium to large pot of salted water to a boil and cook macaroni to desired texture.
Drain and return to pot, tossing with a drizzle of olive oil.
4. In a small saucepan, combine 1 cup of soy milk and about 1/3 of your cheese over medium heat.
5. Stir consistently, adding more cheese as it begins to melt. More milk may be required to keep
the sauce from getting too thick.
6. Once the cheese has melted into a relatively smooth sauce, stir in 1 Tbsp of nutritional yeast for
extra flavour. Also add salt, pepper, smoked paprika, and garlic powder to taste.
7. Pour sauce over the cooked macaroni in the pot and stir to combine. The macaroni can be
served at this point or cooked in the oven as a casserole (see remaining steps).
8. Place macaroni and cheese in an oven safe casserole dish and spread evenly. Top with
breadcrumbs and the sliced cherry tomatoes. *
9. Cover with foil and place in oven for 10 minutes. Then, remove foil and cook for an additional 5-
10 minutes. *
10. Serve and enjoy!