Sprinkle a handful of plant-based mozzarella cheese shreds on top (You can use the same kind of cheese from earlier steps I used Mozzarella shreds from GOOD PLANeT to incorporate more flavor). Pour all of the mac n cheese (completed in previous steps) into the baking dish. Prepare a baking dish by greasing the inside with olive oil to avoid any pasta sticking to the dish.Ģ. Preheat the oven to 425 degrees Fahrenheit. ENJOY!! You can eat this cheesy goodness as is at this point, or follow directions below to continue for a crispy baked mac n cheese…ġ. Stir for about 2-3 minutes, or until cheese is melted.Ĥ. Add 1 full bag of GOOD PLANeT Foods cheddar cheese shreds, all of the dry ingredients and one tablespoon of butter.

Drain any excess coconut milk and keep pasta in the pot. Once the water is boiling reduce to a low heat, pour in pasta, keep covered and let sit for about 20-25 minutes, stirring occasionally.ģ.

Cover and let sit for about 5 minutes or until the water is boiling.Ģ. Stir in coconut milk and bring to a high heat. Add 3 cups of water and 1 can of coconut milk to the pot.

On top of the cheese you’ll sprinkle the breadcrumbs to complete the dish with the perfect crunch.Ĭook Time: 30 minutes (40 minutes with baked option)ġ. You can absolutely use cheddar cheese for both the stove-top mixture and the baked topping, but I used the Mozzarella shreds from GOOD PLANeT to incorporate more flavor. If you would like to try the baked option, I recommend using the mozzarella shreds in addition to the cheddar (as you’ll read in the instructions for baking below).įor this version (a personal favorite of mine), you will only need 2 additional ingredients: Mozzarella flavored plant-based cheese shreds and dried bread crumbs. It’s completely allergen free (no soy, gluten, nuts, dairy or GMOs) and obviously cruelty-free!! And the best part…it actually MELTS.įor the stove-top recipe shown in the first picture, you will only need the cheddar shreds. I’ve mentioned GOOD PLANeT Foods cheese in other recipes on my blog of all the dairy-free cheddars I’ve tried, this one has the richest and best flavor. I do this in order for the pasta to soak up the coconut milk which gives it a thick, creamier bite as a result.Īs far as the cheese goes, this is hands down the best plant-based cheese you could use for this recipe. As you’ll see in the instructions below, the coconut milk is boiled in with the water. The staples that make this recipe are the coconut milk and GOOD PLANeT Foods cheese. Well stop right here because you have FINALLY found the. Whether it’s from not enough flavor or the texture is weird, something is usually off, right? If you’re a huge foodie like me and just want a salty fix of homemade mac n cheese every now and then, you’ve searched and tested about a million plant-based mac n cheese recipes that all claim to be the “best”… but STILL somehow haven’t found that one recipe that makes your mouth water just thinking about it.

Best plant based mac and cheese