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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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What is the holy grail of vegan food? Macaroni and cheese of course! I think you will like this recipe if you're looking for a close substitute for traditional mac and cheese. This comes from Fat Free Vegan Kitchen. Ingredients:
1 lb pasta (i use macaroni most of the time because i want the authentic effect!) |
1 cup light soymilk |
1 1/4 cups water |
3/4 cup nutritional yeast |
3 tablespoons cornstarch |
2 tablespoons tahini |
1 tablespoon lemon juice |
2 teaspoons salt |
1 teaspoon onion powder |
1 teaspoon black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon dry mustard |
1/2 teaspoon turmeric powder (more if you want it to really be that mac and cheese color) |
1/2 teaspoon paprika |
Directions:
1. Boil pasta until its cooked the way you like it. Drain and return to saucepan, reserving about a cup of the pasta water.
2. Mix all remaining ingredients in a blender.
3. Pour over noodles and stir until sauce is incorporated and sauce it heated. Add pasta water as needed to adjust consistancy.
4. Enjoy!
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