Thursday, March 2, 2017

Shells n'Cheeze

Feeling like some comfort food, I found a recipe that was a fancy vegan Mac n'Cheeze. I didn't want all the fancy stuff, and some of their ratios were off. But my adapted version is really tasty. I've made it several time.

8-oz shells or other pasta, cooked via package directions
1 cup (8-oz) almond milk
2 tbsp nutritional yeast
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
2 tbsp miso paste**

1 can (15-oz) black beans, drained and rinsed
1 bunch green onions, sliced


  1. In a saucepan, whisk together cold milk, nutritional yeast, cornstarch, onion powder, garlic powder, smoked paprika, and turmeric. 
  2. Cover and bring to a near boil, then reduce heat to low. 
  3. Uncover and continue to cook, stirring occasionally until the sauce thickens. 
  4. Turn off heat and stir in miso. 
  5. Fold cooked pasta into sauce, stirring to coat completely. 
  6. If using, fold in beans and garnish with green onions.


  • Serves 4

No comments:

Post a Comment