Vegan Mac and Cheese
Ingredients
The pasta
-
8
ounces
dry elbow macaroni or pasta of choice
The sauce
-
1
tablespoon
olive oil
-
3
cloves
garlic, minced
-
¼
cup
all-purpose flour
-
2
cans
unsweetened full-fat coconut milk (13.5 oz each)
-
2
tablespoons
yellow miso
-
2
tablespoons
water
-
½
cup
nutritional yeast
-
2
tablespoons
lemon juice
-
1 ½
teaspoons
mustard powder
-
½
teaspoon
Old Bay seasoning (optional)
Instructions
- Cook the pasta to al dente in salted water according to package instructions, then drain.
- In a skillet, heat olive oil and sauté minced garlic until golden.
- Add flour to the skillet and whisk for 1-2 minutes until lightly toasted.
- Slowly add coconut milk while whisking to prevent lumps.
- In a separate container, mix miso with water to thin it out, then add to the skillet along with nutritional yeast, lemon juice, mustard powder, and Old Bay seasoning.
- Bring the sauce to a boil, then reduce to a simmer until thickened.
- Stir in the cooked pasta and adjust seasonings to taste before serving.
Nutrition Facts (estimated)
Servings
6
Calories
505
Total fat
34g
Total carbohydrates
43g
Total protein
11g
Sodium
233mg
Cholesterol
0mg
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