Ingredients
- ½ Cup vegan butter
- ½ Cup flour
- 3.5 Cups vegan stock, or water
- 1.5 teaspoons salt
- 2 tablespoons soy sauce, or tamari
- 1.5 teaspoons garlic powder, or fresh garlic minced
- pinch turmeric
- ¼ Cup canola oil
- 1 Cup nutrional yeast
- 16 ounces elbow noodles
Directions
Cook macaroni's according to directions.
Make a vegan roux:
Melt vegan butter on low heat, whisk in flour until thoroughly mixed.
Whisk in 3.5 cups vegan stock, salt, soy sauce, garlic powder, and turmeric. Bring to a low boil. Once boiling add canola oil and nutritional yeast. Whisk together.
After all mixed combine macaroni's with the cheese sauce in a large pan.
Sprinkle seasoning of your choice on top - cumin and cayenne pepper is our favorite.
Bake for 10-15 minutes at 350 degrees F.
Enjoy!
Macaroni Casserole. To import, drag image to your MacGourmet recipe box.
