I was definitely betting on the vegan version of mac & cheese to be a much further step down in tastiness compared to the baked vegetable version. So I was absolutely stunned when this vegan version (which didn’t smell all that appealing from the get-go) was not only much creamier, but it’s cheese-like flavor was far superior to the real deal! I didn’t have a lot of the ingredients I initially wanted to use so subbing the sodium dense Dijon mustard I had in my cabinet, for dry mustard would probably work much better.
1 pound elbow, orrechiette or shells pasta, cooked
1 1/4 cups water, plus 1/2 cup for cooking
1 1/4 cups almond milk
1 cup nutritional yeast
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp salt
2 tbsp tahini
2 gloves garlic, minced
1 tbsp minced onion
1 tbsp Dijon mustard (OR 1 tsp dry mustard)
1 tbsp raw honey
1 cayenne pepper, minced
Black pepper to taste
- Combine all ingredients in a blender (except for the pasta) and blend until smooth
- In a medium saucepan over medium/high, combine 1/2 cup water, pasta and sauce mixture and cook until thickened, 4 to 5 minutes
The Vegan Pact 