Today I tried a recipe from ohsheglows.com called Vegan Mac N' Cheese.
The only things I changed were:
- used the earth balance in making the sauce instead of with the bread crumbs
- used gluten free panko crumbs for the topping
- used gluten free brown rice pasta
- used coconut milk original instead of almond milk
I also used a bit more veggies than the recipe called for, and so I ended up with A LOT of sauce (about 3.5 cups or so). I only used about 1 cup with the pasta, and put the rest in an ice cube tray to freeze (it was a bit tricky getting these out later...it might help to line the tray with plastic wrap to help pop them out, or maybe make sure to use a flexible tray because mine is rather rigid and difficult enough to bend to get ice out).
One last note... I found that the taste was much more flavorful BEFORE, so I actually would recommend just using this sauce as soon as you make it, because it's amaaazing! (Baking dried it out quite a bit, and made me inclined to add some salt).