Ingredients
Source: A Virtual Vegan
- 200g | 1½ cups dried macaroni , (use gluten-free if necessary)
- 1 medium onion , chopped (can be subbed for 1 medium roasted yellow pepper if you don't like onions)
- 1 clove garlic , chopped
- 2 tablespoons arrowroot powder (or cornstarch)
- 240mls | 1 cup non-dairy milk
- 1 teaspoon salt
- ½ teaspoon smoked paprika (can sub for chipotle powder )
- 30g | ½ cup nutritional yeast (I like the flavour of the Bob's Red Mill variety )
- 1 teaspoon apple cider vinegar or lemon juice
Prepare muffin tin with liners and preheat oven to 350°F
Add the macaroni to a large pan of boiling water and cook as per the instructions (usually 8 - 10 minutes).
While the macaroni is cooking sauté the onion and garlic until just starting to turn golden brown. I just use a dry pan to do this but if you prefer to use a little oil then you can.
Add the onion, garlic (or cooked yellow pepper) and all of the other ingredients to a blender and blend until smooth.
Drain the macaroni and return to the pan.
Pour over the sauce and stir well
Spoon into the muffin tin evenly, stirring a little in between so you get an even amount of sauce in each one.
Push down the tops a bit with the back of a spoon
Place in oven and cook for 30 minutes.
Remove from the oven and leave to cool in the tin
Source: A Virtual Vegan