Vegan Mac n Cheese

ingredients

for sauce:

• ~12 big cloves, about 1.5 garlic bulbs.
• 1-2 shallots
• 1/4 onion
• 70g oat butter
• 150g canned coconut milk
• 200g oat milk
• 160g tofutti sour cream or similar veg sour cream/yogurt
• 50g no chicken broth (imagine)
• 2 tsp white miso
• 7 oz shredded vegan cheese
• 2 tbsp flour
• 1-2 tsp paprika
• 1-2 tsp cayenne powder
• nutmeg to taste
• white pepper to taste
• 1-2 tsp onion powder (optional)
• 1-2 tsp garlic powder (optional)
• 2 tbsp nutritional yeast, that is nooch (optional)
• fresh ground pepper to taste (optional)
• salt

for pasta:

• olive oil
• salt
• 400g dry pasta

directions

add most of butter to pan and turn on low/medium heat. mince onion, then shallots and 2/3 of the garlic and add in that order to pan.

begin to boil water for pasta

once onions and shallots are translucent, add flour to prior pan. stir, and let flour cook ~3 minutes to create a kind of roux.

add miso, cook for another minute, then add you milks, 3/4 of veg sour cream, and no chicken broth - cook until thickened and combined.

add most of vegan cheese, or substitute for additional nutritional yeast.

hopefully your water is boiling - add pasta, salt, and some oil.

add all spices to your saucepan, including optional nooch. cook down a bit more until pasta is done.

add the remaining sour cream, then the al dente leaning a tad hard cooked pasta. cook down for a few more minutes to combine/soften pasta slightly more.

enjoy!!