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.
Per Serving | |
---|---|
Calories | 320 |
Fat | 5g |
Carbohydrates | 90g |
Protein | 13g |