A twist on an old favourite! Vegan Mac & Cheese Bites are quick and easy to make in a muffin pan and make a great portable snack. Perfect for light lunches, packed lunches, or after-school snacking!
PREP TIME: 10 minutesminutes
COOK TIME: 30 minutesminutes
TOTAL TIME: 40 minutesminutes
Servings: 12
Ingredients
1½ cups (200grams)dried macaroni, (gluten-free if necessary)
1 cup (240mls)plant milk, unsweetened & unflavoued
INSTRUCTIONS
Line a 12 well muffin pan and preheat oven to 350°F (175°F). I like to use silicone muffins liners for this recipe.
Boil a large pan of water then add the macaroni and cook as per the package instructions. Usually 8 to 10 minutes. Drain once cooked.
While the macaroni is cooking sauté the onion until just starting to turn golden brown then add the garlic and cook for one more minute. You can saute in a dry pan, or with a little water or oil.
Add the cooked onion and garlic to a blender along with the nutritional yeast, cornstarch, salt, apple cider vinegar, smoked paprika, and milk. Blend until smooth.
Pour the sauce into the macaroni and stir really well to combine, breaking up any clumps.
Spoon the mixture into the lined muffin pan and press them down with the back of a spoon or spatula to level the tops a little.
Place in oven and cook for 30 minutes.
Remove from the oven and leave to cool in the pan.
NOTES
Store Vegan Mac & Cheese Bites in the fridge for up to 1 week. I like to keep the liners on as they stay a little moister. They also freeze well for up to 3 months. Defrost overnight in the fridge.