If you don’t like coconut milk due to allergies or can’t use it, use your favorite vegan milk instead, preferably a full-fat version. It’s very creamy and elevates this dish to new heights. ![]() You may use any plant-based milk, but I recommend coconut milk if it’s for a special occasion.Remove from the oven, and cool slightly before serving.Bake for about 20 minutes or until the top is golden brown and crispy.Top with the breadcrumbs mixture followed by vegan cheese. Scoop out mac and cheese into the prepared casserole pan.Once the pasta is boiled, drain and add the vegan cheese sauce and stir to coat.Next, transfer to a bowl and add the melted butter. In the meantime, add the breadcrumbs to a food processor or blender and process until crumbly.Boil pasta according to package directions.If your sauce is gritty, then you can repeat the blend until it is creamy. Add cornstarch, nutritional yeast flakes, onion powder, garlic powder, smoked paprika, red bell pepper, and sea salt.Drain cashews and add to your blender bowl with water, and coconut milk, and blend until smooth and creamy. ![]() If you are using a high-speed blender, then you don’t need to soak them.
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