Vegan Mac 

Always easy, always healthy! 

You’ll need:

  • 8-10oz of elbow pasta (whole wheat or quinoa is fine)
  • 5-6 slices of dairy and soy free Daiya Cheddar Style cheese
  • 1 1/4 cup almond milk 
  • 3 tablespoons of unbleached all purpose flour
  • 1 teaspoon of garlic salt
  • 1 teaspoon of chili powder 
  • 1/4 teaspoon of chipotle powder
  • Salt and black pepper 


1. Boil about 4 1/2 cups of water with 1 teaspoon of salt, through pasta in. Cook for 3-5 minutes, drain and set aside.

2. In a sauce pan heat about 2 tablespoons of evoo, pour 2 tablespoons of flour in and whisk. 

3. Gently pour in almond milk while whisking. Let set over low heat for about 5 minutes or until milk thickens. 

4. Remove from heat, pour in Daiya chaeedar like cheese slices, garlic salt, chili powder and chipotle. Stir! 

5. Add remaining 1 tablespoon of flour to sauce and continue to stir until sauce is thick and yellow.

6. Add pasta to sauce and stir to coat well. 

***you can add broccoli, squash, onion, kimchi, or tofu to add more flavor. 

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