Vegan Baked Macaroni With Tomatoes Recipe

About this recipe

A comforting vegan twist on classic baked macaroni and cheese, featuring creamy plant-based cheddar, juicy tomatoes, and a hint of onion flavor. Perfect for a satisfying dinner.

Ingredients

• 850 g Chef'S Basket Macaroni Pasta
• 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes

Instructions

1. 1. Cook 2 cups of macaroni according to package instructions, then drain and set aside.
2. 2. Peel and finely chop 1 onion.
3. 3. Preheat the oven to 350°F (175°C). Open and chop the tomatoes.
4. 4. In a mixing bowl, combine 1 cup of unsweetened almond milk, 2 cups of shredded vegan cheddar cheese, the chopped tomatoes, and the chopped onion. Mix well.
5. 5. Pour the cooked macaroni into a baking dish and spread it evenly.
6. 6. Pour the tomato and cheese mixture over the macaroni and stir gently to combine.
7. 7. Bake in the preheated oven for 40 minutes, or until the top is golden and bubbling. Serve hot.