#PotluckRecipes
Mac and not-cheese:
1/2 cup plant butter
6 tbsp all-purpose flour
3 cans (5 cups) coconut milk
1 cup vegetable stock
3 tbsp Dijon mustard
1 cup nutritional yeast
3 tsp onion powder
3 tsp garlic powder
Turmeric for color (optional)
18 oz. macaroni or other bite-sized pasta of your choice
Salt & pepper to taste
Start preparing the pasta per package directions.
Melt the plant butter. Stir in the flour and cook ~1 minute. Add coconut milk a splash at a time, whisking until incorporated. Add veggie broth. Bring to a simmer. Add nutritional yeast, Dijon mustard, flavor powders. Sprinkle in turmeric for a color boost if desired. Season to taste with salt and pepper.
When the pasta is cooked, drain and mix with the sauce.
Notes: oat milk also works. You can also do a 1-pot version and cook the pasta in the sauce, but you may need to top it up with splashes of water as you go.
Combines well with broccoli. Grab a bag of frozen florets, microwave and mix in at the end.