Take the pan off the heat and whisk in the nutritional yeast, dijon mustard, onion powder, garlic powder, smoked paprika, salt, and pepper.Take it off the heat when it has thickened considerably from where it started it will continue to thicken as it cools. Whisk constantly until it reaches a boil, and then continue whisking for a few more minutes after the mixture has ceased boiling. When there are lumps, just use a hand whisk to smooth them out. Then add the vegetable stock and the cans of coconut milk.After the butter has melted, whisk in the all-purpose flour until completely combined. Vegan butter should be melted in a pot.1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*.

Notes: Amazing Vegan Mac and Cheese Recipe, Ingredients Moreover, I broiled it for a few minutes to get a nice browning. Cover the pasta with the breadcrumb mixture, and bake for 15 minutes. Blend the sauce into the noodles by stirring. Pour the cheese sauce into a casserole dish and top with the drained pasta.To make the breadcrumb topping, combine the breadcrumbs, vegan butter, and smoked paprika in a tiny bowl and mix until the breadcrumbs are evenly moistened and crumbly.Make sure the sauce is well-stirred before serving. When the pasta is done, put it back in the pot and cover it with the cheese sauce.Using a high-powered blender, puree the cashews, 2 cups of fresh water, lemon juice, nutritional yeast, turmeric, garlic powder, salt, and bag of shredded cheese (if using). Removing the excess water from the soaked cashews is the first step in making a smooth cheese sauce.Pasta should be cooked according to package directions however, it should not be overcooked.To do this, I fill a large glass measuring cup with cashews and pour boiling water over them from my tea kettle. Prepare your cashews by soaking them in boiling water for 5 minutes to soften them.If you are making mac and cheese on the stove, you can skip this step. Prep: Preheat oven to 350 degrees F and lightly grease a casserole dish if baking with the breadcrumb topping (I used a 9x13 inch dish).

The best macaroni and cheese ever