Directions

This vegan mac n' cheese inspiration features a roux-based sauce made with flour, olive oil, almond beverage and a good helping of Plant-Based Mozzarella Flavoured Shreds for an added layer of flavour that’s packed with tangy goodness. Once the sauce is done, add cooked lumache pasta and season with ground black pepper. Cover your casserole with a blanket of Plant-Based Mozzarella Flavoured Shreds and bake in a cast-iron skillet until melted. Garnish with parsley and serve. A delicious vegan twist on a comfort food classic.