Baked Vegan Macaroni and Cheese

🥘 Ingredients

• agave nectar or maple syrup
  1 tbsp
• all-purpose flour
  1/3 cup
• black pepper
  1/4 tsp
• elbow macaroni or cavatappi
  1 lb
• fine sea salt
  2 tsp
• fresh lemon juice
  1 tbsp
• garlic powder
  1 tsp
• nutritional yeast
  1/2 cup
• seasoned bread crumbs
  2 tbsp
• soy, almond, or oat milk
  3 cups
• tomato paste
  2 tbsp
• vegan margarine or vegan butter
  1/4 cup

🍳 Cookware

• 9x13-inch baking pan
• large pot
• medium saucepan

1. 1

   Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan .
2. 2

   Bring a large pot of generously salted water to a boil. Add elbow macaroni or cavatappi and cook according to package directions until al dente. Drain and return to pot.

   elbow macaroni or cavatappi: 1 lb
3. 3

   In a medium saucepan , melt vegan margarine or vegan butter over medium heat. Whisk in all-purpose flour to create a smooth roux, cooking for ⏱️ 3 to 5%minutes .

   vegan margarine or vegan butter: 1/4 cup, all-purpose flour: 1/3 cup
4. 4

   Whisk in soy, almond, or oat milk , nutritional yeast , tomato paste , fine sea salt , garlic powder , and black pepper . Bring to a gentle boil while whisking continuously.

   soy, almond, or oat milk: 3 cups, nutritional yeast: 1/2 cup, tomato paste: 2 tbsp, fine sea salt: 2 tsp, garlic powder: 1 tsp, black pepper: 1/4 tsp
5. 5

   Reduce heat to low and simmer until cheese sauce is creamy and thick, ⏱️ 5 minutes . Stir in fresh lemon juice and agave nectar or maple syrup .

   fresh lemon juice: 1 tbsp, agave nectar or maple syrup: 1 tbsp
6. 6

   Pour sauce over cooked pasta and toss to coat every piece thoroughly. Transfer mixture into the greased baking dish.
7. 7

   Sprinkle top evenly with seasoned bread crumbs . Bake uncovered for ⏱️ 30 minutes until bubbly and top crust is golden brown. Rest for ⏱️ 5 minutes before serving.

   seasoned bread crumbs: 2 tbsp