Happy 4th of July!!!
I was craving some all American style food today so I whipped up some vegan mac & cheese which was AWESOME!
I’m not much for measuring when and I like to just throw a bunch of stuff in. I used a package of rice pasta, elbow macaroni (it’s gluten free and I was curious to try it – didn’t like the texture – it cooks for 17 minutes but even then didn’t seem done, I cooked it a little longer and then it started to fall apart but the center was still slightly uncooked – I think it’s just the way that pasta is – won’t buy it again but if I was celiac then it surely would be better than nothing!) Anyway, after cooking the pasta I added:
1 heaping tablespoon of miso paste
3/4 package of Daiya shredded cheddar style cheese
1 heaping tablespoon of soy sour cream
1 tablespoon of arrow root starch
2 tablespoons of coconut milk
3 heaping tablespoon of nutritional yeast
1 clove of garlic (smashed through the garlic press)
lots of black pepper
this turned out SUPER CREAMY and delicious!
