MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Mac & Cheesy
Categories: Pasta, Vegan
Yield: 4 Servings

8 oz Elbow macaroni
1/4 c Nutritional yeast
1/4 c Jarred pimientos or
- roasted red pepper;
- chopped
2 tb Almond butter
2 tb Fresh lemon juice
2 tb Corn starch
1 ts Mellow white miso
1 ts Salt
1 ts Onion powder
1/2 ts Garlic powder
1/2 ts Prepared yellow mustard
1/2 ts Paprika; preferrably smoked
1/4 ts Turmeric
1/4 ts Black pepper; ground
1 c Broccoli, cauliflower, peas,
- or asparagus; up to 2 c,
- cooked (optional)

Bring a medium sized pot of salted water to a boil over high heat.
Cook the macaroni until it is al dente. Drain and return to the pot.

While the macaroni is cooking, combine the nutritional yeast,
pimientos, almond butter, and lemon juice in a food processor or
high-speed bender. Add the corn starch, miso, salt, onion powder,
garlic powder, mustard, paprika, turmeric, and pepper. Place in 1 cup
nondairy milk and blend until smooth. Add the remaining 1 cup
nondairy milk and blend until completely smooth and creamy.

Add the sauce mixture to the pot containing the cooked and drained
macaroni and cook, stirring, over medium heat until the sauce begins
to thicken. Taste and adjust the seasonings, if needed. Stir in 1 or
2 cups of cooked vegetables, if desired. If the mixture becomes too
thick, stir in a little extra nondairy milk or some vegetable broth.
Serve hot.

Recipe by Vegan Planet by Robin Robertson

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