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Easy Vegan Mac and Cheese

ALLER À LA RECETTE

Yondu and doenjang bring savory depth to a creamy almond-milk pasta sauce. This vegan mac and cheese needs no cashews or cheese substitute.

TEMPS DE PRÉPARATION 5 min
TEMPS DE CUISSON 15 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

  • 6 oz pasta shells or macaroni
  • 2 Tbsp vegetable oil
  • 3 Tbsp all-purpose flour
  • 1 cup unsweetened, unflavored almond milk
  • 1 Tbsp Yondu
  • 1 tsp doenjang or miso
  • Nutmeg and black pepper, to taste

INGRÉDIENTS
  • 6 oz pasta shells or macaroni
  • 2 Tbsp vegetable oil
  • 3 Tbsp all-purpose flour
  • 1 cup unsweetened, unflavored almond milk
  • 1 Tbsp Yondu
  • 1 tsp doenjang or miso
  • Nutmeg and black pepper, to taste

INSTRUCTIONS

  1. Cook the pasta according to package directions.
  2. Meanwhile, combine the vegetable oil and flour in a pot over medium heat. Stir and cook for a few seconds.
  3. Slowly whisk in the almond milk until the sauce is smooth and thick. Simmer for 1 minute.
  4. Stir in the Yondu, doenjang and a little nutmeg and cook for a few more seconds.
  5. Drain the pasta and add to the sauce. Toss well and serve with freshly ground black pepper.

INSTRUCTIONS
  1. Cook the pasta according to package directions.
  2. Meanwhile, combine the vegetable oil and flour in a pot over medium heat. Stir and cook for a few seconds.
  3. Slowly whisk in the almond milk until the sauce is smooth and thick. Simmer for 1 minute.
  4. Stir in the Yondu, doenjang and a little nutmeg and cook for a few more seconds.
  5. Drain the pasta and add to the sauce. Toss well and serve with freshly ground black pepper.

PRODUIT ASSOCIÉ

Sempio Yondu organic plant-based umami sauce for US market

Yondu biologique
Sauce umami végétale

RECETTES ASSOCIÉES

Wild Mushroom Pasta

Sempio Logo

Easy Vegan Mac and Cheese

TEMPS DE PRÉPARATION 5 min
TEMPS DE CUISSON 15 min
PORTIONS 2
NIVEAU DE PIMENT

INGRÉDIENTS

  • 6 oz pasta shells or macaroni
  • 2 Tbsp vegetable oil
  • 3 Tbsp all-purpose flour
  • 1 cup unsweetened, unflavored almond milk
  • 1 Tbsp Yondu
  • 1 tsp doenjang or miso
  • Nutmeg and black pepper, to taste

INSTRUCTIONS

  1. Cook the pasta according to package directions.
  2. Meanwhile, combine the vegetable oil and flour in a pot over medium heat. Stir and cook for a few seconds.
  3. Slowly whisk in the almond milk until the sauce is smooth and thick. Simmer for 1 minute.
  4. Stir in the Yondu, doenjang and a little nutmeg and cook for a few more seconds.
  5. Drain the pasta and add to the sauce. Toss well and serve with freshly ground black pepper.