A guest post by Ms. TheVeganAsana Jr.2
~Recipe adapted from simple-veganista.com~
After many attempts to get it right, the current winner in the battle for best homemade vegan macaroni and cheese is this easy recipe.
8 oz. pasta
1 1/4 cup unsweetened non-dairy milk
2 tablespoons olive oil
2 heaping tablespoons flour
3/4 cup nutritional yeast
2 tablespoons non-dairy butter
any seasonings you prefer
Cook pasta and set aside
Add oil and flour into a pot and whisk together. Cook for two minutes.
Add non-dairy milk slowly while stirring. Cook until the mixture thickens.
Remove from heat and add nutritional yeast, non-dairy butter, salt, and whatever seasonings.
Whisk and then add it to the pasta.
Serve immediately or refrigerate and reheat in the microwave later (you may need to add a bit of water or unsweetened soy milk).