In a medium saucepan, heat the vegan butter and whisk in the flour. Add the oat milk and allow the béchamel to thicken while whisking for 3 – 4 minutes at medium heat.
Add the spices, mustard and vegan cheese. Let the cheese melt for 1-2 minutes.
Add the cooked macaroni pasta and mix with the sauce using a wooden spoon.
Top with the kale & shitake Mix
Kale & Shitake Topping : In a large skillet, melt 1 tbsp of vegan butter or olive oil. Add the kale finely chopped, sliced shitake mushrooms and one pressed garlic clove. Sauté over high heat for 3-4 minutes.
Tip : Keep an eye on the leftovers as this Kale & Shitake topping is extra delicious on an avocado toast!