1 lb pasta
4 TBSP Earth Balance butter
1/4 cup unbleached, unbromated all purpose flour
1 container culinary coconut milk
Non-dairy milk (I use flax milk because it’s amazing and by far the best all around non-dairy milk I’ve ever tried!)
1 1/2 cups grated vegan cheese. Use Follow Your Heart cheddar and Monterey Jack.
1 cup grated vegan cheese
1/2 cup bread crumbs
2 TBSP Go Veggie vegan Parmesan cheese
Dash of oil (I used olive)
A NOTE ABOUT GRATING FOLLOW YOUR HEART CHEESE:
While this faux cheese is the best I’ve used (sorry guys, I hate Daiya. A lot.), it does have a tendency to be a bit mushy. Simply wrap a paper towel around the block, squeeze gently, and let it sit for a bit wrapped in the paper towel before you grate it.
Grate the entire block and freeze the left overs. The cheese has a tendency to mold in the fridge very quickly.
Oven: 375 degrees