Ingredients: 8 oz. favourite pasta (I used quinoa pasta) 1 ¼ cups unsweetened plain almond milk (at room temperature) 2 tablespoons olive oil 3 tablespoons flour (spelt, rice, tapioca or all-purpose) ¼ – ½ cup nutritional yeast flakes ½ teaspoon garlic powder ¼ teaspoon chili powder ¼ teaspoon chipotle powder mineral salt & pepper, to taste
Method:
Pasta:
- Cook your pasta according to package. Drain and place back in pot, set aside.
Vegan Cheese Sauce:
- In a small/medium saucepan, heat oil over medium heat, add flour and whisk to incorporate.
- Continue whisking and cook for 2 minutes, mixture will be bubbly.
- Add milk slowly, whisking constantly.
- Add the garlic powder, chili & chipotle powder and salt.
- Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently.
- Remove from heat.
- Stir in nutritional yeast.
- Stir until everything is incorporated and smooth again.
- Taste for flavor.
Assemble: Add sauce and pasta together, tossing well, add more milk as needed and serve right away.
Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.
Preparation: 30mins Serving: 3-4