Vegan Five Cheese Baked Macaroni recipe

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INGREDIENTS:

• 1 pound (16 ounces, 454 g) elbow macaroni, prepared according to package instructions
• 1 stick (1/2 cup, 112 g) nondairy butter
• 1 cup (235 ml) plain nondairy creamer or nondairy milk
• 1/4 cup (30 g) nutritional yeast
• 1 tablespoon (8 g) garlic powder
• 1 tablespoon (8 g) onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons (16 g) all-purpose flour
• 10 ounces (280 g) of extra firm tofu, drained, pressed and shredded
• 2 tablespoons (36 g) white or yellow miso
• 2 tablespoons (30 g) prepared yellow mustard
• 2 tablespoons (30 ml) olive oil
• 8 ounces (227 g) of non-dairy cream cheese, such as Tofutti or Follow Your Heart
• 1 cup (4 ounces, 112 g) of grated non-dairy cheese, such as Daiya or Follow Your Heart
• Salt and pepper to taste
• 1/2 cup (1.5 ounces, 43 g) of parmesan nuts powder

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All the credits of this recipe belong to justthefood, visit their website.

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