Incredible Vegan Mac and Cheese
Ingredients
- 1/2 1/2 nutritional yeast
- 6 tablespoons 6 tablespoons cornstarch
- 1 tablespoon 1 tablespoon onion powder
- 2 teaspoons 2 teaspoons garlic powder
- 1 tablespoon 1 tablespoon coarse salt
- 1/4 teaspoon 1/4 teaspoon turmericpaprika and (for color)
- 1/2 elbow macaroni pasta box
- 1 1/2 1 1/2 non-dairy milk (unsweetened almond milk, soy milk, or oat milk are my favorites)
- 3 tablespoons 3 tablespoons non-dairy butter
- lemon juice teensy squeeze of (optional)
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Instructions
- “Cheese” powder: Blend all cheese powder ingredients until you get a fine powder, about 30 seconds. Store this powder in a jar and this will be enough powder to make 3-4 future batches of vegan mac and cheese for ya!
- Noodles: Cook macaroni according to package directions. Drain.
- “Cheese” Sauce Magic: Pour milk + 3 tablespoons powder into a small saucepan. Whisk thoroughly and gently bring to a slow simmer until you are looking at a creamy, “cheesy” sauce.
- Finish and Delight: Combine cheese sauce and cooked macaroni. Stir in your knob of butter. Finish to taste – I like just a tiny squeeze of lemon juice (not enough to taste like lemon, but just enough to wake the whole thing up), plus some freshly cracked black pepper. So creamy, so “cheesy”, so yum.
Source
Original recipe: View Original