The Creamiest Dairy-Free Mac N Cheese
A plant-powered, whole-grain and oil-free mac-n-cheese dish with mushrooms and spinach. The perfect mix of spices for color and flavor!
Servings 4
Ingredients
- 1 pinch salt
- 8 oz 100% whole grain pasta
- 2 Tbsp vegetable broth
- 1 cup mushrooms, sliced
- 3 handfuls spinach
- 1 1/4 cup soy milk unsweetened, unflavored
- 3 Tbsp whole wheat flour
- 1/2 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- 1/2 tsp salt
Instructions
- Fill a medium sauce pan half full with water and add pinch of salt. Bring water to a boil and add pasta. Cook uncovered until noodles are tender (7-10 minutes). Strain water out and place noodle back in sauce pan. Cover to keep warm.
- In a nonstick skillet heat 2 tablespoons of vegetable broth over medium/high heat. Add sliced mushrooms and cook for 3 minutes or until soft. Add spinach and cook for 1 additional minute. Remove from heat, cover and set aside.
- In a small sauce pan heat soy milk over medium heat. Once hot, add flour and whisk for 2 minutes to combine. Decrease heat to low and continue whisking until sauce thickens (~5 minutes).
- Remove sauce from heat and add nutritional yeast, garlic powder, chili powder, smoked paprika, turmeric, and salt. Whisk until everything is incorporated and smooth.
- Add sauce, mushrooms and spinach to pasta and stir to combine. Add more soy milk if needed and serve immediately.