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Easy Vegan Mac and Cheese

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

PREP TIME 5 mins
COOK TIME 15 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 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

INGREDIENTS
  • 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

DIRECTIONS

  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.

DIRECTIONS
  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.

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Easy Vegan Mac and Cheese

PREP TIME 5 mins
COOK TIME 15 mins
SERVES 2
HEAT LEVEL

INGREDIENTS

  • 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

DIRECTIONS

  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.