Ingredients
Scale
- 8 oz (230g) elbow macaroni or pasta of choice
- 1 cup (240ml) cashew cream or dairy-free cheese sauce
- 1/4 cup (60ml) plant-based milk
- 2 tablespoons nutritional yeast (optional for cheesy flavor)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- In a saucepan, heat the plant-based milk and add the cashew cream or dairy-free cheese sauce, stirring until smooth.
- Add nutritional yeast, Dijon mustard, salt, and pepper; stir to combine and heat through.
- Pour the sauce over the cooked pasta and toss to coat evenly.
- Garnish with fresh herbs before serving.
Notes
- You can customize the cheesy flavor with different nutritional yeasts or vegan cheeses.
- Ensure pasta is cooked al dente to avoid mushiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Dairy-Free, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 370 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 0mg