Vegan Cheese Macaroni Bake with Almond Milk Bechamel

Ingredients

• 200 g elbow macaroni
• 2 cup unsweetened almond milk
• 1 cup vegan shredded cheese
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tsp ground mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs (optional)(optional)

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 8 minutes; drain and set aside.

2. 2

   In a saucepan over medium heat, whisk together the olive oil and flour; cook for 1 minute to form a roux, then gradually whisk in the almond milk until smooth, simmering 4-5 minutes until thickened.

3. 3

   Stir in the nutritional yeast, ground mustard, garlic powder, salt, black pepper, and the vegan shredded cheese; continue stirring until the cheese melts and the sauce is creamy.

4. 4

   Combine the cooked macaroni with the béchamel sauce, transfer to a greased baking dish, and sprinkle optional breadcrumbs on top for extra crunch.

5. 5

   Bake for 20‑25 minutes, until the top is golden and the sauce is bubbling. Let stand 5 minutes before serving.