This is the super easy vegan mac and “cheese” you’ve been looking for. Like, seriously. It is essentially this recipe with a few tweaks.
Serves 1 or 2 or 3 or 4, I don’t know, how hungry are you?
1/2 box elbow macaroni
1 tbsp vegan butter
1 c. plain non-dairy milk
1/2 c. nutritional yeast
1 tsp yellow mustard
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp apple cider vinegar
1 tbsp corn starch
1. Cook pasta according to box directions. When finished, add vegan butter and toss. Place pasta in a saucepan but don’t heat it yet.
2. Combine the rest of the ingredients in a blender.
3. Pour onto pasta, stir gently on medium-high heat until thickened. Add your peas here if you want them.
In the original recipe, she has you bake the mac and ‘cheese’ with breadcrumbs on top, but that was too fancy for me tonight.
This is what it looks like before you add a bunch of ketchup and sriracha, which I would recommend. This is half the recipe:
SO GOOD. SO EASY.