Vegan Mac & Cheese
Pasta noodles smothered in a gooey, decadent, comforting and rich coconut milk-based "cheese" sauce.
Ingredients
Ingredients:
- 8 ounces macaroni noodles
- 1 can coconut milk
- ¼ cup nooch
- ¾ tsp turmeric
- ¼ tsp paprika
- ¼ tsp garlic
- ¼ tsp white miso paste (optional)
- ¼ cup tapioca flour
- ¼ cup veggie broth or water (or sub water)
- 1 tsp lemon juice
- salt/pepper to taste
Instructions
- Begin cooking noodles.
- While the noodles are cooking, add the coconut milk, nooch, miso paste and spices to a saucepan over medium heat and whisk to combine.
- Mix tapioca flour and veggie broth together in a small bowl with a fork.
- Once the coconut milk mixture comes to a slight boil, slowly whisk in the tapioca flour/broth mixture. The mixture should become very sticky and thick.
- Add lemon juice, whisk to combine once again and then remove the pot from the heat.
- Drain the cooked noodles and pour the cheese sauce in, mixing to combine.
- Enjoy!
Notes
If you would like a lighter option, or simply don't have coconut milk, fear not! Feel free to use any other plant-based milk of choice, but keep in mind that the outcome may not be quite as rich and creamy.