Macaroni and Cheesy Sauce

This is a vegan version of Macaroni and Cheese adapted from the book, Breaking The Food Seduction by Neal Barnard, M.D. I prefer it over low-fat versions of real Macaroni and Cheese. I make several batches of the dry ingredients in baggies to have on hand. I like to serve it with steamed broccoli.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup whole wheat flour
• 1⁄2 cup nutritional yeast flakes
• 1⁄2 teaspoon salt (I use Real Salt)
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon paprika (I use hot)
• 2  cups unsweetened soymilk
• 2  tablespoons olive oil
• 1⁄2 teaspoon prepared mustard (I use no-salt-added stone ground)

Directions

1. Combine dry ingredients in a medium saucepan.
2. Toast over medium heat for a few minutes, stirring constantly, until fragrant.
3. Gradually whisk in wet ingredients.
4. Cook over medium heat, stirring almost constantly with a wire whisk until thick, bubbly, and smooth.