On busy weeknights, make this low-fat vegan version of mac and cheese quickly and easily for dinner.
What you need:
2 cups plain vegan milk
1 cup vegetable broth
¾ cup nutritional yeast
¾ teaspoon salt
½ teaspoon mustard powder
½ teaspoon freshly ground black pepper
¼ teaspoon paprika
⅛ teaspoon garlic powder
⅛ teaspoon turmeric
¼ cup flour
4 cups rigatoni, cooked and drained
½ cup breadcrumbs
What you do:
1. In a small saucepan over medium-high heat, whisk milk, vegetable broth, nutritional yeast, salt, mustard powder, pepper, paprika, garlic powder, and turmeric. Bring to a simmer. Once sauce is bubbling, add flour and whisk until all lumps have dissolved.
2. In a large serving bowl, add cooked rigatoni. Pour sauce over pasta and mix well. Serve warm, topped with breadcrumbs.
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