This vegan mac and cheese only needs one pot to make it creamy. Nutritional yeast and almond milk make a cheesy sauce that coats soft elbow macaroni. This meal is comforting and filling.
Ingredients:
- 2 cups elbow macaroni
- 3 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 cup nutritional yeast
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste
Instructions:
In a large pot, combine the elbow macaroni, vegetable broth, almond milk, olive oil, nutritional yeast, cornstarch, garlic powder, onion powder, turmeric, salt, and pepper
Bring the mixture to a boil over medium-high heat, stirring occasionally
Once boiling, reduce the heat to low and let simmer for 10-12 minutes, or until the pasta is cooked and the sauce has thickened, stirring occasionally
Remove from heat and let sit for a few minutes to allow the sauce to further thicken
Serve hot, optionally garnished with chopped parsley or vegan cheese shreds
