Vegan Baked Mac n Cheese
Made a Roux with about 2 tablespoons Earth Balance and flour. Heated until it began to thicken up. I added 1/3 cup unsweetened almond milk and then slowly added a bag of Daiya cheddar cheese, minus 2 tablespoons. While this thickened up, I cooked Quinoa Macaroni according to box instructions. I then added the sauce to the macaroni. I added this to a pie dish, and topped with an Earth Balance/ bread crumb mixture, the leftover 2 tablespoons of Daiya, and some ground black pepper. I baked for 10 minutes at 375 degrees.