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  • 1/2 box cooked and drained Elbow macaroni
  • 1 stick plant based butter
  • 1 bag vegan cheddar shredded cheese (we used Daiya)
  • 3 tbsp Cooking With Greens Vegan Nacho Cheese Blend
  • 1 Tbsp Cooking With Greens Go To Blend
  • 1 tsp Cooking With Greens No Salt Onion Black Pepper blend
  • 1 tsp Cooking With Greens Creole blend
  • 1 1/4 cup Coconut Milk
  • 1/2 cup Just Egg brand Plant based egg substitute

In a large pot, melt plant based butter. Shake in vegan cheese and coconut milk. Add in seasonings and combine until cheese is melted. Add in cooked macaroni. Blend well and add in Just egg. Place mixture in a baking pan and bake in oven at 350 degrees