{Recipe Testing} Easy Vegan Mac & Cheese

I love testing out new recipes and this one pot, no cashew, no potato, no blending needed mac & cheese recipe looked so quick and easy, I had to try it!  Find the original recipe here.

 I love that it cooks in one pot! 

• Add 2 cups of macaroni (or pasta of choice) to a pot along with 3 cups of water, 2 tsp Dijon mustard, 1/2 tsp salt and 1/4-1/2 tsp of garlic.
• Bring to a light boil so it doesn't stick.  Cook until liquid is absorbed and pasta is cooked, adding more water if it gets too sticky.

• While the pasta is cooking, whisk together 1/2 cup non dairy milk of choice, 1/3 cup nutritional yeast, 2 TBS tahini and 2 TBS lemon juice.

• When the pasta is cooked, add the sauce and 1 cup vegan shredded cheese (like Daiya) 

• Stir until cheese is melted.  Add some freshly ground black pepper to taste. 

Serve and enjoy. (Makes 2-4 servings)

 It really is creamy and dreamy!

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