Vegan Mac N'Cheez with Plant Based Chick'n (8 Portions)

Ingredients

15oz Gardein® Ultimate Plant-Based Chick'n Nuggets

16 oz (1pkg) Dry large elbow macaroni, uncooked 

¼ cup Earth Balance® Original Buttery Spread 

¼ cup King Arthurs Gluten Free Flour 

2 cups Unsweetened (Chobani, Califia, Ripple, Silk) plant-based milk 

2 cups Cheddar-style vegan cheese alternative shreds (Daiya or VioLife) 

2 tbsp Nutritional yeast seasoning 

½ tsp Ground turmeric

1 tsp Kosher salt 

½ tsp Ground black pepper 

2 tbsp Fresh parsley, chopped 

Directions

Cook Gardein® Ultimate Plant-Based Chick'n Nuggets according to package directions.

 Meanwhile, bring a large pot of salted water to boil and cook pasta according to package instructions for al dente. Reserve 1/2 cup cooking water and drain.

 In Dutch oven or heavy-bottomed sauce pot over medium heat, melt Earth Balance®. Add flour, mix thoroughly and cook 1 minute, stirring constantly. Slowly whisk in plant-based milk, 1/2 cup at a time, whisking after each addition. Continue to whisk until simmering and slightly thickened. Reduce heat to low.

 Stir in vegan cheese until melted. Add nutritional yeast, turmeric, salt, pepper, and 1/4 cup reserved cooking water and stir. Add additional cooking water if needed to reach desired consistency. Add cooked pasta and toss to thoroughly coat.

 Top vegan mac 'n cheez with Chick'n Nuggets and garnish with chopped parsley. Serve immediately with hot sauce on the side, if desired.