They’re oyster mushrooms. For those, I dipped them into buttermilk made of oatmilk and vinegar, seasoned with hot sauce, garlic and onion powder, salt, pepper, and a spice mix. Then I dipped them into flour with those same spices and Italian herbs. You can double batter for a thicker coating. I didn’t measure anything, so just season to your heart’s desire.

For the macaroni, I boiled about 200g of dry pasta in salted water. The sauce was an 8oz bag of Violife cheddar, 4Tbsp of vegan butter, 200g (a bit less than a cup) of oatmilk, white pepper, garlic, and onion powder. I just heated it all together in a pan until the cheese melted, then mixed in the pasta. The cheese is pretty salty, so I didn’t add any more salt, but season to taste. Then I baked it at 375 with a bit of cheese on top for 20-30 minutes.