Vegan Mac and Cheese

Ingredients:
3 lbs Barilla plant-based macaroni
1 block Daiya medium cheddar (cubed)
3 cups unsweetened almond milk
1 container vegan cream cheese
Vialife smoked provolone slices
Daiya cheddar shreds
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp parsley flakes
1 tbsp better than bouillon
1 1/2 tbsp Tony’s creole seasoning
1 tbsp pink Himalayan salt
1 cup oat cream or cashew cream
1 tbsp black pepper
4 tbsp vegan butter
Instructions:
Preheat your oven to 400°F (200°C).
In a large pot, bring the almond milk to a boil over medium heat.
Add 1 cup of cashew cream or oat cream to the boiling almond milk.
Stir in the garlic powder, onion powder, parsley flakes, better than bouillon, Tony’s creole seasoning, salt, and black pepper. Let it simmer for 2 minutes.
Add the vegan butter to the mixture and stir until melted.
Add the cubed Daiya cheddar, 1 cup of Daiya cheddar shreds, and 5 slices of Vialife smoked provolone to the pot. Stir until the cheese melts and the mixture becomes creamy.
Add the vegan cream cheese to the pot and stir until fully incorporated.
Set aside 1/2 cup of the cheese sauce for later use.
Cook the Barilla plant-based macaroni according to package instructions. Drain and transfer the macaroni to a large baking pan.
Pour the cheese sauce over the cooked macaroni in the baking pan. Mix well to ensure all the macaroni is coated with the sauce.
Sprinkle additional parsley flakes on top for garnish.
Bake the mac and cheese uncovered in the preheated oven for 15 minutes.
For the last 5 minutes, switch the oven to broil to achieve a golden crust on top.
Once golden and bubbly, remove from the oven and let it cool slightly before serving