Macaroni and Cheese 

2 Cans of unsweetened coconut milk

¼ Cup of Nutritional Yeast

2 Bags of vegan cheddar cheese

½ Stick of Country Crock vegan butter

1 sweet potato chopped fine (use processor)

½ cup of Almond Milk

1 (16 oz) box of macaroni (boil until tender) or cauliflower

1/8 Tsp NO Salt (salt substitute)

1 Tsp Mrs. Dash Table Blend

1 Tsp Onion Powder

1 Tsp Turmeric

1 Tsp Roasted Garlic Powder

½ Tsp Pink Himalayan Salt

DIRECTIONS: Boil noodles until done, drain and set aside. Don’t overcook. If you’re using cauliflower instead of noodles, chop into small pieces and set aside as well. In a food processor chop sweet potatoes until fine. If you don’t have a processor put milk and potato in a blender and blend. In a large pot, melt butter, then add milk, stir well. Add seasonings and nutritional yeast, stir well. Add both bags of cheese and stir until cheese melts. Taste cheddar mixture to see if it is seasoned enough. If not, add more seasonings and nutritional yeast. Once your cheese sauce is to your satisfaction, add noodles or cauliflower. Coat well with cheese sauce. Transfer to a baking pan that has been sprayed with nonstick spray and top with breadcrumbs. Bread Crumb Topping 4 pieces of bread (crumbled in processor or by hand) ½ stick of vegan butter (melted) ½ TB of Nutritional Yeast A dash of each seasoning listed above Melt butter in a bowl add seasonings and nutritional yeast, stir well then add breadcrumbs. Toss breadcrumbs in butter mixture to cover crumbs well. Place breadcrumbs all over macaroni. Bake on 350 for 30 minutes, then place on broil to brown breadcrumbs.