Day 15 Dinner: Macaroni and cheese

Ingredients:

4 servings of pasta
2 tablespoons of Earth Balance or vegan butter
2 tablespoons of whole wheat flour (or cornstarch)
2 cups of unsweetened almond milk
⅓ cup of nutritional yeast
1 tablespoon dijon mustard
1 tablespoon garlic powder
Freshly ground peppercorn to taste
Salt to taste
¼ - ⅓ cup of finely chopped fresh Italian parsley (or dried parsley)

Directions:

1. Cook pasta according to package instructions.
2. While pasta is cooking, in a small saucepan, melt Earth Balance over a low-medium heat, and whisk in flour or cornstarch until a bubbly, thick paste forms.
3. Add in almond milk and nutritional yeast, and turn up heat to medium.
4. Whisk cheese sauce over a medium heat until a bubbles begin to form and the sauce begins to thicken.
5. When mixture has a thick, velvety texture, return to a low heat, and mix in dijon mustard, garlic powder, and salt and pepper to taste.
6. Pour sauce over pasta on low heat. Stir together, and garnish with parsley.
7. Serve warm.

RECIPE: lifebetweenlattes.com