10-Minute Vegan Creamy and Spicy Mac & Cheese

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

I have posted several vegan mac & cheese recipes but I think this one comes closest to a Kraft experience. The color is nearly right & it really is creamy & delicious. I also think – of the pure vegan mac & cheeses (meaning – not the eggplant Parmesan kinda ones – seen below) –

– this one is most likely to trick a cheese-eater. The sauce only takes as long to make as it takes to boil pasta – just like Kraft. Plus – it has a little kick to overpowers any flavor from the nutritional yeast that sensitive palates might object to. Add some Crystal hot sauce & you have a vegan, cheesy pasta orgy!

10-Minute Vegan Creamy and Spicy Mac & Cheese

Serves 2

INGREDIENTS

8 oz dry pasta

1 3/4 cups unsweetened almond (or soy) milk

1/4 cup potato flour

1-3 tsp Dijon mustard (depending on your taste for the tang of mustard – I went with 3)

1-3 tsp sriracha (I went with 1 tsp but added much Crystal hot sauce when I served it)

1/4 cup olive oil

1/4 cup nutritional yeast

1 TBS tomato paste

1 TBS white miso paste

2 tsp apple cider vinegar

1 tsp onion powder

1/2 tsp mustard powder

Salt to taste

Garnish – Crystal (or other) hot sauce

DIRECTIONS

Cook the pasta according to directions.

Whisk the rest of the ingredients over high heat. Once it begins to bubble – reduce heat to low & stir until it thickens. If it gets too thick – add water.

Drain the pasta & toss with the cheese sauce.

Serve with extra hot sauce.

See? EASY!