- 8 oz small pasta shells
- 2 cups unsweetened almond milk
- 2 tsp nutritional yeast
- 1 tsp turmeric (optional for yellow coloring)
- 3 tbsp Earth Balance vegan butter
- 1/2 tsp sea salt
- 1/4 tsp red pepper
- 1/4 cup lemon pepper Panko flakes
- 1/4 tsp paprika
- 1/4 cup Daiya cheddar style cheese shreds
Cook pasta according to package instructions, drain thoroughly when done.
Preheat oven to 350˚F. Prepare the cheese sauce while oven is warming.
In a small pot, melt the vegan butter.
When melted, add salt, pepper and nutritional yeast. Whisk in almond milk product.
Add Daiya Cheddar Style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently.
Add turmeric and stir.
Stir in the macaroni and mix together.
Place macaroni and cheese sauce into an 8×8 casserole dish. Top with bread crumbs and paprika.
Bake for 15 minutes uncovered, or until the cheese is bubbling and beginning to brown.
Remove from oven and top with vegan Parmesan just before serving.