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0 Ingredients:
• 8 oz macaroni elbow-style pasta (gluten-free may be used if desired).
• Cheese Sauce:
• 2 cups vegan milk like soy milk
• 1/3 cup Nooch nutritional yeast
• 1 tablespoon tapioca starch | tapioca flour
• 1 tablespoon corn starch or potato starch
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric
• For baked vegan mac and cheese:
• 1/4 cup water
• 3 tablespoons vegan butter or vegan margarine (melted)
• 3/4 cup Panko bread crumbs (Gluten-Free or regular)
• 1/4 teaspoon garlic salt
Instructions:
Boil pasta of choice according to package
directions. Drain, rinse and set aside. (Cook
pasta al dente).
Add all the cheese sauce ingredients to a
saucepan. (2 cups Plant-based milk, 1/3 cup
nutritional yeast, 1 tbsp tapioca starch, 1 tbsp
corn starch, 1 tsp salt, 1/4 tsp garlic powder,
and 1/4 tsp turmeric).
Stir with a whisk while cold.
Turn on heat to medium-low stirring frequently
until it boils. Then stir constantly for about 30
seconds.
Mix the drained pasta with the vegan cheese
sauce.
Stir well and serve hot.
