Baked Vegan Mac and Cheese | Recipe Cart | Recipe Cart

Ingredients

• 400 g / 14 oz macaroni (, use gluten-free if necessary)
• 1 really packed cup / 290 g white sweet potato (, cooked, cooled and skinned. (see notes for alternatives))
• 1 packed cup / around ¼ of a small / 175 g cauliflower (, cooked and cooled)
• 4 heaping tablespoons sweet white miso paste ((see notes))
• Around 1¾ teaspoon salt
• 12 tablespoons / ¾ cup nutritional yeast
• 1 teaspoon prepared wholegrain or Dijon mustard
• 1 tablespoon tapioca flour ((see notes))
• 2 cups / 480 mls unsweetened neutral non-dairy milk
• 1 tablespoon apple cider vinegar (, or white wine vinegar )
• ¼ teaspoon onion powder (Do not omit, it makes all the difference with the cheesy flavour)
• ¼ teaspoon garlic powder (Do not omit, it makes all the difference with the cheesy flavour)
• ⅛ teaspoon smoked paprika or chipotle powder
• 1 tablespoon vegan butter ((optional - and bear in mind that if you use my vegan butter recipe it is NOT nut-free))
• 3 thick slices bread (, gluten-free if necessary)
• 2 tablespoons vegan butter
• 1 clove garlic