Prep Time: 5 minutes

Cook time: 25 minutes

Servings: 4

• 8 oz cooked gluten-free noodles

• 1⁄4 cup vegan butter

• 4 garlic cloves, minced

• 1 1⁄2 cups Three Trees Unsweetened Almond Milk

• 1⁄4 cup nutritional yeast

• 1⁄2-1 tsp salt (more or less depending on preference)

• 1⁄4 tsp ground pepper

• 1⁄4 tsp paprika

• 1 tsp dijon mustard

• tapioca slurry (1⁄2 tbsp tapioca starch mixed with 1 Tbsp water)

• 1⁄4 cup gluten-free Italian breadcrumbs

First, mince the garlic and preheat the oven to 400F. Then, cook the noodles.

While the noodles are cooking, add the vegan butter to a pan to melt.

Once melted, add in the minced garlic and saute in the vegan butter for 3-4 minutes until fragrant.

Next, add the Three Trees Unsweetened Almond Milk to the pan, stirring as you add it.

Then, add in the nutritional yeast, salt, pepper, paprika, and dijon mustard. Stir to mix.

Once mixed, add in the tapioca slurry and mix the sauce together for 1-2 minutes until thickened. Adding the tapioca slurry will give the vegan cheese a stretchy consistency.

Then, add the cooked gluten-free noodles to the pan and stir together until coated in the vegan cheese sauce.

Remove the noodles from the heat and add to an 8* 8-inch pan. Then, top with the gluten-free Italian breadcrumbs.

Add to the oven and bake for 10-15 minutes until the breadcrumbs are lightly toasted. Then, remove and enjoy!