1/2 Cup Chipotle Cheeze
2 Cups Unsweetened Almond Milk
2 Cups Brown Rice Elbows
1 Can Sliced Mushrooms
2 Tbsp Corn Starch
1/2 Tsp Chipotle Powder
1/8 Tsp Cayenne Pepper
1/2 Tsp Garlic Powder
1/2 Tsp Black Pepper
1/2 Tsp Sea Salt
Drain Sliced Mushrooms, pat dry and place in a large bowl.
Mix Crispy Mushroom ingredients in a bowl then toss with Sliced Mushrooms until all Sliced Mushrooms are covered.
Place on a silicone lined baking sheet, spread out evenly and bake at 400F for 15mins.
Cook Brown Rice Elbows until al dente, drain and place back in pot. Add Chipotle Cheeze and Unsweetened Almond Milk to pot heating on medium heat until Cheeze thickens.
Serve hot topped with Crispy Mushrooms.