Vegan Mac and Cheese
Ingredients
- 3 cups unsweetened plant milk
- 1/2 tsp turmeric powder (optional)
- 1 tsp Himalayan salt
- 1 tsp white miso paste
- 2 tsp onion powder
- 1 tsp garlic powder
- 225 g dried macaroni
- 1/2 cup nutritional yeast
- 1 cup unsweetened non-dairy cream mixed with 1-2 tbsp tapioca starch
- 1 tbsp lemon juice
Preparation
In a pot, add plant milk, turmeric, salt, miso paste, onion powder, and garlic powder, then stir or whisk until everything dissolves and bring to a boil.
Add dried macaroni and stir, making sure the pasta doesn’t stick to the bottom of the pot, then simmer on low heat and continue to stir throughout the rest of cooking time for about 10-12 minutes.
Once most of the liquid has evaporated after 8 minutes, have a taste to make sure the pasta is cooked.
Add the rest of the ingredients: nutritional yeast, non-dairy cream mixed with tapioca starch, and lemon juice, then mix well.
Continue to cook for a few minutes, allowing the sauce to thicken and the pasta to absorb flavors.
Serve hot, preferably with a dash of cayenne pepper or paprika, and garnish with parsley to add more color to the dish.
If the vegan mac and cheese has dried up a bit, add more non-dairy cream to make it look more creamy.
Indulge.
