Originally from Eat More Plants
- 8 ounces macaroni or small shells pasta
- 1/4 cup vegan buttter
- 1/4 cup minced onion
- 3 TBSP minced garlic
- 1/4 cup all purpose flour
- 1/2 tsp turmeric
- 1 cup plant based milk or veggie stock
- 2 cups coconut cream
- 1 tsp salt
- 2 cups vegan cheddar shreds
Boil water in a larger pot. Add pasta and cook until done. Drain and rinse with cold water to stop the cooking process.
In a separate sauce pan, melt butter. Add onion and garlic and cook for about 5 minutes to soften.
Add in turmeric and stir.
Add in flour and stir until flour is cooked (about 1 minute).
Deglaze with milk or veggie stock.
Add in coconut cream, whisk and bring to a boil, then reduce heat and simmer for 25 minutes.
Add salt and cheese shreds. Sir until cheese melts.
Add sauce to the pasta pot and stir. Add more salt and pepper if needed.