Recipe or it didn’t happen!!

Ha! Here it is! This gal is HIL-Lair- eeousss! If you haven’t seen her blog Susan I’m sure you’ll love it! Although she is not vegan, she does post quite a bit of vegan/dairy free goodness :)

and ooops I just realized I guess it’s not totally gluten free… Although I did use quinoa pasta shells, there’s the flour part… hmmm it’s still deeeelicious especially covered in Sriracha! <3

Dairy-Free, Soy-Free, Vegan Macaroni and Cheese
Makes 4-6 Servings

Go Get:
1/2 cup flour
1 cup nutritional yeast
3/4-1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder (not onion salt)
1/4 tsp. garlic powder (not garlic salt)
2 1/2 cups almond milk (or other non-dairy milk)
3 Tablespoons olive oil
12 oz. fun pasta (you can use a whole pound, but it’ll be less “saucy”)

Go Do:
Cook your pasta in salted water until it’s al dente, then drain. In your large pasta pot, whisk together all remaining ingredients (told you this would be easy). Turn the heat onto medium and whisk constantly to keep things smooth. When you have a thick sauce, toss the pasta back in, and use a large wooden spoon to fold it all together. When the pasta’s thoroughly coated and the sauce is the as thick as you like it, take the pot off the heat, and you’re done!  I like to serve this with Southern greens and a stiff drink, but feel free to experiment.

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