Step 1

Start preheating your oven to 450°F and prepare a baking sheet with parchment paper.In a mixing bowl, combine all dry ingredients.

Step 2

Separately, combine cheddar-style shreds, nutritional yeast, green mango powder and salt. Mix well. Scoop out 1/4 cup and place in a microwave safe bowl. Add 1 tbsp plant based milk and set aside.

Step 3

Add the remaining shreds to the dry ingredients and whisk together. Place bowl in freezer until oven is fully preheated.

Step 4

Take the bowl from the freezer and make a well in the center. Pour in 3/4 cup of plant-based milk, then 2 tsp of apple cider vinegar into the middle of that. Mix the vinegar and milk together. Then use a spatula to fold the dry into the wet ingredients until a thick wet batter forms. It should be just stiff enough to hold its shape. If it is too wet, you can add a little more oat flour (try a tbsp at a time).

Step 5

Scoop 4 equal portions from the batter and place evenly on the prepared baking sheet. Heat the remaining cheese shreds with milk using 15 second intervals for a total of 30-45 seconds to melt the cheese. Stir well to create a smooth sauce. Spoon sauce evenly on tops of each scoop of batter. Sprinkle tops with dried parsley if desired.

Step 6

Bake at 450°F for 20 to 25 minutes.