There are a gazillion recipes out there for vegan mac and cheese, and I think I try a different one each time I make it. This one might be a keeper, though...it's delicious. What it is NOT: vegan health food. But sometimes, you just have to have comfort food!
Ingredients:
- 1 box pasta of choice
- 3 T vegan buttery spread
- 2 t paprika
- 1 t garlic powder
- 1 t onion powder
- 1 t mustard powder
- 1/2 t turmeric
- a dash of cumin
- 1/2 C nutritional yeast
- 2 C plant-based milk
- 1 bag Daiya cheddar cheese shreds
- salt & pepper to taste
Preparation:
- Cook the pasta according to package directions.
- While it is cooking, make the sauce. Melt the vegan buttery spread in a medium saucepan.
- Add the plant-based milk, spices, and nutritional yeast. Whisk until combined and heat until the sauce starts to thicken.
- Add in the Daiya shreds and whisk.
- Continue to heat and stir until the sauce is smooth.
- Add salt and pepper to taste.
- When the pasta is done, strain it (but do not rinse) and return it to the pasta pot.
- Add the cheesy sauce to the pasta and stir to combine.
- Enjoy!
