Mac and cheese #2 vegan

 A vegan Mac and cheese type dish for when we don’t want to make/use cashew cream, This sauce is also great on mashed potatoes!!!!

I used green onions so I actually could have used more. I like this better with an addition of Dijon mustard .

Here are the ingredients: 

1 cup chickpeas with liquid, undrained 

1/3 cup nutritional yeast 

1/2 teaspoon dry mustard 

1/4 teaspoon garlic powder 

1/8 cayenne pepper 

3/4 cup unsweetened unflavored plant based milk

1/2 cup sliced scallions 

1/2 cup drained diced pimentos

Me; add Dijon mustard to taste

12 ounces of macaroni of choice ( they used whole wheat- I used brown rice noodles )

Salt and pepper to taste and 1/2 cup parsley if desired

Note: I like some Dijon mustard added, Al’s a bit of paprika 

Got this from Forks over Knives online- basically you cook the pasta. While that is cooking you blend The first6 ingredients down to and including the milk in a high speed blender or food processor.

When macaroni is done you mix the sauce in adding salt, pepper, scallions, and pimentos. They also said you could add a bit of pasta water if needed. 

The link is here, if you want more details— in the reviews some liked it and others didn’t: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/vegan-pimiento-cheesy-mac/