This vegan version of a comfort food classic with a delicious crunchy topping does not compromise on creamy, cheesy flavor.


Vegan Mac and Cheese
For the vegan cheddar sauce:
1/2 cup vegetable oil
2 quarts plain soy milk
1 teaspoon nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1/8 teaspoon ground nutmeg
2-1/2 pounds vegan shredded cheddar cheese
For the mac & cheese:
3 pounds Barilla Elbows or Mezze Penne
3 quarts vegan cheddar sauce
1/2 pound shredded vegan cheddar cheese
6 ounces panko bread crumbs
1/4 cup vegetable oil
1 tablespoon paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper