Ingredients
- 6 cups cooked macaroni pasta
- 2 Tbsp dried parsley flakes
- 1/4 cup nutritional yeast
- 1/3 cup sun-dried tomatoes (optional)
- 3/4 cup nutritional yeast flakes
- 1 can cannellini beans, drained (about 1 1/2 cups)
- 2-3 Tbsp tamari (replaces added salt)
- 1 tsp garlic powder
- 1 1/2 Tbsp mustard powder
- 1 Tbsp Dijon mustard
- 1/4 tsp fine pepper
- 1 cup mashed sweet potato OR 1/2 cup instant mashed potato (unflavored) + 1/2 cup water
- 1/4 cup extra virgin olive oil
- 1/4 cup vegan butter (Earth Balance) softened
- 1-2 Tbsp agave syrup
- 2 Tbsp tahini (adds a tang to the sauce – just as real cheese would)
- Last step: thin out to desired thickness with soy milk, soy creamer or water
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