This coconut milk based “cheese” sauce is fabulous for pasta, and it also makes a great topping for broccoli, asparagus, potatoes and other veggies.
12 ounces uncooked wheat, rice or quinoa macaroni
1 ½ cups unsweetened coconut milk (We use So Delicious brand in the green carton. )
¾ cup nutritional yeast
1 clove garlic, minced
2 Tablespoons vegan butter (or olive oil)
½ teaspoon sea salt
½ teaspoon white or black pepper
½ teaspoon curry powder
1 teaspoon stone ground mustard
Parsley for garnish
1. Cook the macaroni according to instructions.
2. While the macaroni is cooking, combine all of the sauce ingredients in a pan and sautĆ© over medium heat. Stir occasionally until the mixture starts to thicken. Note: the mixture will continue to thicken as long as it is being heated. If it gets too thick, just add more coconut milk.
3. Pour the ācheeseā sauce over the macaroni. Serve in individual bowls and garnish with fresh or dried parsley.
Chef's note: If you want an even richer cheese sauce, use coconut creamer instead of the milk (So Delicious original flavor).
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