A creamy, cheesy, and satisfying baked vegan mac and cheese dish made with plant-based ingredients, perfect for a comforting meal.

1 cup pasta (macaroni or small pasta shape)

1 ½ cups canned full-fat coconut milk (or plant-based milk)

2 tablespoons nutritional yeast

2 tablespoons tapioca starch

1 tablespoon cornstarch

½ teaspoon salt

¼ teaspoon paprika

¼ teaspoon turmeric

1 tablespoon oil (optional)

1 teaspoon white miso or tahini (optional for extra cheesy flavor)

Black pepper (to taste)

For the breadcrumb topping:

½ cup breadcrumbs (panko or crushed crackers)

2 tablespoons vegan butter (or margarine)

¼ teaspoon garlic salt or garlic powder (optional)

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Preheat your oven to 350°F (176°C).
Boil pasta according to package instructions but cook it for 2 minutes less to keep it al dente. Drain and set aside.
In a medium pot, combine coconut milk, water, nutritional yeast, tapioca starch, cornstarch, salt, paprika, turmeric, and optional miso or tahini. Whisk and cook over medium heat until the sauce thickens, about 5-7 minutes. Add black pepper to taste.
Pour the cheese sauce over the cooked pasta and stir to coat evenly. Transfer to a baking dish.
Mix breadcrumbs, melted vegan butter, and garlic salt (if using). Sprinkle over the pasta.
Bake the pasta in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Use gluten-free breadcrumbs and pasta to make it gluten-free.

Adjust seasoning to suit personal taste preferences.

Add extra nutritional yeast for a cheesier flavor if desired.