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Parve
Easy
6 Servings
Allergens 
30 Minutes
Diets
Mac ‘n cheese is one of my favorite comfort foods, but since I’m dairy-free, I had to come up with a killer vegan version! This recipe is one for the books, it’s so creamy you wouldn’t believe it’s dairy-free!
3 tablespoons avocado oil
1/3 cup all-purpose flour (or gluten free flour)
2 medium sweet potatoes, cooked
1 cup raw cashews, soaked for 1 hour
1 clove garlic or 1 cube Gefen Frozen Garlic
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon Haddar Dijon Mustard
1 teaspoon Glicks Soy Sauce
3 tablespoons nutritional yeast
1/2 teaspoon dry rosemary
3 and 1/2 cups Gefen Unsweetened Almond/soy milk
1 teaspoon lemon juice
1/2 teaspoon turmeric powder
1 pound Tuscanini Pasta, cooked according to package directions
In a saucepan, whisk the oil and the flour until it forms a paste, stir over medium heat for three minutes.
Meanwhile, blend all the other ingredients on high until extremely smooth. Add the mixture to the saucepan and whisk constantly for five minutes on medium low heat.
Simmer until the sauce has thickened. Toss with cooked pasta, top with crispy bread crumbs, and serve hot.
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