Creamy Vegan Mac & Cheese

• ½ pound pasta
• 1 tablespoon mustard
• 1 tablespoon lemon juice or apple cider
vinegar
• 1 tablespoon soy sauce
• 1 tablespoon peanut butter or tahini
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• 1 cup nutritional yeast
• 2 cups dairy-free milk
• 1-2 teaspoons salt
• ½ cup vegan cheese shreds (optional)
1. Cook the pasta until al dente (cooked through, but still slightly firm). After draining the
pasta, use the hot stockpot to cook your sauce.
2. Combine the mustard, lemon juice, soy sauce, and peanut butter (or tahini) in the
stockpot over low heat. Add the garlic powder, paprika, and nutritional yeast, whisking
to combine. Slowly add the dairy-free milk, a little at a time, until it reaches your desired
thickness. Add salt and adjust to taste.
3. Add the vegan cheese if desired and cook until cheese is completely melted. Turn off
the heat and add the pasta, tossing to coat all the noodles.
 
Serves 2-4