Vegan Macaroni and Cheese
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Ingredients
- 1 ½ cups wheat-free elbow macaroni
- 1 ½ cups non-dairy milk
- 2 tablespoons rolled oats
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 teaspoon tamari
- ¾ teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon turmeric
- ¼ teaspoon garlic powder
- Celtic Sea Salt
- Black pepper
Instructions
- Bring 8 cups of water to a boil in a large pot. Add noodles and cook until pasta is slightly al dente, approximately 8 minutes, stirring occasionally. As small amount of olive oil may be added to prevent sticking. Drain well and return to pot. While pasta is cooking place remainder of ingredients in a blender and blend until smooth. Pour into pot and heat over low heat until sauce thickens, stirring frequently, about 5minutes. Add pasta and mix well.
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