Mac & Cheeseless: Vegan Mac & Cheese
My sister is a die-hard dairy fan! Shavuot is HER holiday. And she enthusiastically recommends this Vegan Mac & Cheese recipe. In fact, she is allowing us to make this recipe instead of our usual dairy mac & cheese. Enough said.
- Prep Time: 0 minutes
- Cook Time: 20 Minutes
- Total Time: 45 minutes including cooking the pasta, 20 minutes for just the sauce
- Yield: 4-6 Servings 1x
Ingredients
1 lb. pasta in the shape of your choice (I used the classic elbows)
2/3 cup flour
6 tbsp margarine
1-quart unsweetened almond milk (I used vanilla, and it came out great! Original would work too.)
1/4 cup nutritional yeast
1/4 tsp turmeric (for color)
1/4 tsp paprika (for color)
1 tsp garlic powder
1 tsp onion powder
1 tbsp Dijon mustard
Instructions
Cook the pasta until al dente according to the directions on the box
Drain the pasta in a colander but don’t rinse
Dry out the pot and put it back on the stove – no extra pot necessary to make the sauce!
Over medium heat, melt the margarine until completely liquid
Add the flour and whisk well until combined – should be a golden brown paste
Add milk slowly, continuously whisking so as not to leave a lump
Add the rest of the ingredients except the pasta and continue whisking
Whisk until thick and creamy – about 7 minutes
Add in the pasta and combine until the sauce fully coats every noodle.
Notes
This sauce will only take 20 minutes if you already have cooked pasta!
Keywords: creamy, cheese, dairy-free, pasta, vegan
Find it online: https://www.opopcooks.com/vegan-mac-and-cheese/