Delicious and creamy Mac and cheese with the flavors of your favorite French onion soup!
Ingredients
1-2 tbsps of oil
2-3 Onions, thinly sliced
3 tbsps vegan butter plus 2 tbsps melted vegan butter
3 Tbsps Flour
1 chickenless bouillon cube
1/4 cup soy sauce
Salt and Pepper
1/3 cup Nutritional Yeast
2-3 cups of non dairy milk
160z of pasta
7oz of vegan mozzarella shreds
1/3 cup Freshly chopped thyme
1/4 cup Panko bread crumbs
1/4 cup vegan Parmesan
Directions
In a large pan add your oil
Heat to medium
Add in your onions
Cook, stirring often until golden/caramelized (roughly 30 minutes or so)
Add in a few sprinkles of fresh thyme
Mix well
Season with salt
Remove onions from pan and set aside
Return pan to heat
Add in 3 Tbsps vegan butter
Once melted add in your bouillon cube and mix well
Add in your flour
Whisk until creamy
Add in your soy sauce and whisk
Add in your non dairy milk, one cup at a time
Whisk until creamy
Season generously with pepper
Add in your vegan mozzarella shreds
Mix well
Add in your nutritional yeast
Mix well
Add in a few sprinkles of fresh thyme
Turn off heat
Preheat oven to 375
Add your cooked noodles and caramelized onions to sauce
Mix well
Pour into greased baking dish
Sprinkle top with Panko and vegan Parmesan
Drizzle with melted butter
Cook in preheated oven for 25-30 minutes
Until the top is golden
Let cool 5 minutes
Serve and enjoy!