Macaroni and Cheesy Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a vegan version of Macaroni and Cheese adapted from the book, Breaking The Food Seduction by Neal Barnard, M.D. I prefer it over low-fat versions of real Macaroni and Cheese. I make several batches of the dry ingredients in baggies to have on hand. I like to serve it with steamed broccoli. Ingredients:
1/2 cup whole wheat flour |
1/2 cup nutritional yeast flakes |
1/2 teaspoon salt (i use real salt) |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika (i use hot) |
2 cups unsweetened soymilk |
2 tablespoons olive oil |
1/2 teaspoon prepared mustard (i use no-salt-added stone ground) |
Directions:
1. Combine dry ingredients in a medium saucepan.
2. Toast over medium heat for a few minutes, stirring constantly, until fragrant.
3. Gradually whisk in wet ingredients.
4. Cook over medium heat, stirring almost constantly with a wire whisk until thick, bubbly, and smooth.
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