On busy weeknights, make this low-fat vegan version of mac ‘n’ cheese quickly and easily for dinner.
What you need:
4 cups macaroni, cooked and drained
2 cups plain soymilk
1 cup vegetable broth
3/4 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon dried mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/16 teaspoon turmeric
1/4 cup flour
What you do:
In a small saucepan over medium-high heat, combine soymilk, vegetable broth, nutritional yeast, salt, dried mustard, pepper, paprika, garlic powder, and turmeric. Bring to a simmer. Once sauce is bubbling, add flour and whisk until all lumps have dissolved. Pour sauce over pasta and serve warm.
Click here to watch Katherine Lawrence make this dish on VegNews TV.
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