Sundried Tomato Mac And Cheese
A creamy, nut-free vegan mac and cheese made with coconut milk, sun-dried tomatoes, miso, and nutritional yeast. Five ingredients in the sauce, no cashews required. Allergy-friendly, pantry-friendly, ready in 30 minutes.
Ingredients
- 1 15 oz can coconut milk
- 3/4 cup sundried tomatoes in oil it was about 1/4 cup of oil, if that helps
- 2 tablespoons miso
- 1/2 cup nutritional yeast flakes
- 2 teaspoons onion powder
- 1 lb macaroni
- Black pepper and something green to garnish, if ya want
Instructions
- Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and return the pasta to the pot while still hot.
- In the meantime, add the coconut milk, sun-dried tomatoes (with their oil), miso, nutritional yeast, and onion powder to a blender. Blend until completely smooth and creamy.
- Pour the sauce over the hot pasta and stir until fully coated. Season with black pepper and garnish with something green if you’re feeling fancy.
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