Vegan mac & cheese by
Ingredients
3 cup(s) of Elbow pasta
1 cup(s) of soymilk
1/4 cup(s) of tamari
1 cup(s) of nutritional yeast
1 tsp. of paprika
1 clove of garlic
1 tsp. of dijon mustard
2/3 cup(s) of canola oil
1 pinch salt & pepper
Instructions
Prep time: 15 minutes | Cook time: 40 minutes
Steps
Cook the pasta al dente.
In a blender/food processor combine the garlic, nutritional yeast, mustard and paprika, blend to chop garlic.
While the machine is running add the tamari, soymilk and canola oil and blend until creamy.
Heat sauce and mix with cooked noodles.
You can also do it as a baked Mac n’ Cheese by adding about 1/2 cup of water to the sauce and undercooking the noodles a little.
Top with breadcrumbs and bake in a casserole dish in a 350 oven until bubbly and breadcrumbs are browned.
Steps
Cook the pasta al dente.
In a blender/food processor combine the garlic, nutritional yeast, mustard and paprika, blend to chop garlic.
While the machine is running add the tamari, soymilk and canola oil and blend until creamy.
Heat sauce and mix with cooked noodles.
You can also do it as a baked Mac n’ Cheese by adding about 1/2 cup of water to the sauce and undercooking the noodles a little.
Top with breadcrumbs and bake in a casserole dish in a 350 oven until bubbly and breadcrumbs are browned.
Servings: 5