Easy Vegan Macaroni and Cheeze
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 453.59 g regular pasta or 453.59 g gluten-free pasta
- 295.73 ml water
- 236.59 ml plain non-fat soymilk (may use other non-dairy milk)
- 177.44 ml nutritional yeast
- 44.37 ml cornstarch or 44.37 ml potato starch
- 14.79 ml lemon juice
- 4.92 ml salt (or more to taste)
- 2.46 ml garlic powder
- 4.92 ml onion powder
- 2.46 ml dry mustard
- 2.46 ml smoked paprika
- 2.46 ml turmeric
- 0.25 ml cayenne pepper
- 29.58 ml tahini
- 4.92 ml mellow white miso (or additional salt)
- black pepper
directions
- Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender.
- When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.
- Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
- If the sauce is not as flavorful as you’d like, add a little more mustard and onion powder.
- Preparation time: 10 minute(s) | Cooking time: 25 minute(s).
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