This classic vegan mac and cheese is ultra cheesy, saucy and creamy. Seriously satisfying.
Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.
Once water is boiling, add a pinch of salt and macaroni. Stir for a minute. Cook the pasta for 10-12 minutes or until al dente. Strain and set aside.
Add the Vegano Cheese Sauce with Smoked Tempeh to a pot and add 1/2 cup of water. Stir together. Warm on medium heat until hot. Add the macaroni to the pot.
To assemble, distribute coated macaroni into bowls. Sprinkle Vegano Gremolata over top.