After adopting a plant-based diet I searched high and low for a similar version of this dish. This recipe has proved to be a cheap, easy way to achieve that same satisfying and filling dinner I had when I was a kid.
Course Dinner, Lunch
Keyword dairy free macaroni and cheese, macaroni and cheese, vegan mac and cheese, vegan macaroni and cheese
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Lauren Bossi
8-10ouncespasta of choice ( I used quinoa penne)
1 1/4cupsof unsweetened almond milk
1/2cupof nutritional yeast
2Tablespoonsof spelt flour (can sub for white)
2Tablespoonsof olive oil
1/4teaspoonof chili powder
1/4teaspoonof chipotle powder
1/2teaspoonof garlic powder
Salt to taste
Cook pasta according to box directions.
In a seperate frying pan, heat oil and flour in a saucepan on medium heat, whisking frequently.
Once fully incorperated, add milk, whisking constantly until a thick sauce forms (about 8 minutes).
Once combine, turn off heat and stir in nutritional yeast, spices and salt to taste.
Pour over prepared pasta of choice and mix thoroughly.
If desired, top with red pepper flakes for a bit of added heat. Enjoy!