One-Pot Vegan Mac and Cheese
Ingredients
Mac and Cheese
-
1
quart
plant-based milk, plain, unsweetened
-
2
cups
water
-
2
tablespoons
extra virgin olive oil
-
2
tablespoons
tahini paste
-
2
tablespoons
Dijon mustard
-
½
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
¼
teaspoon
salt
-
½
teaspoon
black or white pepper
-
2
tablespoons
all-purpose flour
-
1
pound
elbow macaroni or cavatappi pasta, uncooked
-
2
packages
shredded plant-based cheese, Cheddar (7 ounces each)
Optional Toppings
-
1
ounce
vegan spicy puffs
-
2
tablespoons
freshly chopped parsley
Instructions
- Combine 3 cups of plant-based milk, water, olive oil, tahini paste, Dijon mustard, garlic powder, onion powder, salt, and pepper in a large pot and heat until boiling.
- In a small bowl, whisk the remaining 1 cup of plant-based milk with the flour until smooth, then add this mixture to the pot along with the uncooked pasta.
- Cook for 8-10 minutes until the pasta is al dente.
- Remove from heat and stir in the plant-based cheese until melted and smooth.
- Optionally crush the spicy puffs and sprinkle them along with chopped parsley on top of the mac and cheese.
- Serve immediately from the pot.
Nutrition Facts (estimated)
Servings
8
Calories
374
Total fat
18g
Total carbohydrates
40g
Total protein
9g
Sodium
513mg
Cholesterol
0mg
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