Step 1 – boil the macaroni in salted water according to package directions then drain in a colander. step 2 – while the pasta cooks add a can of coconut milk, 1 2 cup of water, 1 3 cup nutritional yeast, 1 tablespoon tapioca starch, 1 tablespoon corn starch, 1 1 4 teaspoon salt, 1 teaspoon lemon juice, 1 2 teaspoon paprika, 1 4 teaspoon. Coat the bottom of a large pot with 1 tablespoon of oil and place it over medium heat. when the oil is hot, whisk in the flour to form a thick paste. cook, whisking frequently, until the mixture darkens a bit and begins to smell nutty, about 3 minutes. whisk in the coconut milk and non dairy milk of choice.
Add the nutritional yeast to the flour and garlic mixture. stir in the miso, lemon juice, mustard powder and salt. continue to whisk until the mixture is smooth. let simmer over medium low heat until thickened. the cheese sauce is ready when it is thick enough to coat the back of the spoon without sliding right off. Add coconut milk and whisk until combined. bring mixture to a boil and leave to simmer until thickened, 5 7 minutes. add nutritional yeast, vinegar, hot sauce, mustard, onion powder, and garlic powder. combine well until sauce is thick and consistency is similar to melted cheese. in a separate pan, bring water to a boil. Add the cooked macaroni into the pot of sauce and toss it up with the sauce. then transfer the macaroni and sauce to a 9×13 baking dish and smooth down. preheat the oven to 400°f (200°c). prepare the crumb topping by breaking up the 3 thick slices of toasted white bread and placing into the blender. Coconut milk mac and cheese. this super easy coconut milk mac and cheese is ultra creamy, fully vegan and gluten free and so delicious. made using canned coconut milk, nutritional yeast and spices, it comes together within 30 minutes and makes for such a great weeknight dinner recipe. print recipe pin recipe. prep time 10 mins. cook time 15 mins.
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