#cheezygoodness

With the smoky heat of chipotle peppers and the sweetness of roasted cherry tomatoes, this vegan take on mac and cheese is a dish that tastes like it should. Nutritional yeast and spices give it a cheesy taste without using nuts, so people who are allergic to nuts can eat it.

Ingredients: 3 cups cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 1 chipotle pepper in adobo sauce, minced. 2 cloves garlic, minced. 2 cups uncooked elbow macaroni or any pasta of your choice. 3 cups unsweetened non-dairy milk such as almond or soy. 1/4 cup nutritional yeast. 1 tablespoon cornstarch. 1 teaspoon smoked paprika. 1/2 teaspoon onion powder. 1/2 teaspoon garlic powder. 1/4 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper optional. 2 cups vegan cheddar-style cheese, shredded. Chopped fresh parsley for garnish optional.

Instructions: Preheat the oven to 400F 200C. Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes until softened and slightly charred. In a large pot, cook the macaroni according to the package instructions. Drain and set aside. In the same pot, heat a little olive oil over medium heat. Add the minced chipotle pepper and garlic, and saut for 1-2 minutes until fragrant. In a small bowl, whisk together the non-dairy milk, nutritional yeast, cornstarch, smoked paprika, onion powder, garlic powder, turmeric powder, and cayenne pepper if using until smooth. Pour the milk mixture into the pot with the chipotle and garlic. Cook over medium heat, stirring constantly, until the sauce thickens, about 5 minutes. Reduce the heat to low and stir in the shredded vegan cheddar cheese until melted and smooth. Add the cooked macaroni to the cheese sauce, stirring until well coated. Fold in the roasted cherry tomatoes. Serve hot, garnished with chopped fresh parsley if desired. Enjoy your creamy and flavorful vegan roasted tomato chipotle mac and cheese!

Prep Time: 15 minutes

Cook Time: 25 minutes

These Gluten-free Vegan Cheezy Bunny Crackers are a delightful snack that's perfect for any occasion. They are crunchy, cheezy, and completely vegan!

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup nutritional yeast. 1/4 tsp garlic powder. 1/4 tsp onion powder. 1/4 tsp sea salt. 1/4 cup vegan butter, chilled. 2-3 tbsp cold water.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a food processor, combine gluten-free flour, nutritional yeast, garlic powder, onion powder, and sea salt. Pulse to combine. Add chilled vegan butter to the flour mixture and pulse until it resembles coarse crumbs. Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Transfer the dough to a lightly floured surface and roll out to about 1/8 inch thickness. Using bunny-shaped cookie cutters, cut out shapes from the dough and place them on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely before serving. Store in an airtight container for up to one week.

Prep Time: 15 minutes