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    Vegan Macaroni Cheese

    Vegan Macaroni Cheese

    At last!

    This was eaten by my entire family this evening, including two fussy children and an even fussier husband!
    I have recently started using american style ‘cup’ measures which i really like. However if you don’t do cups, use this conversion table here
    200g macaroni (can use gluten-free) – cook according to instructions
    2 cups soy (or almond) milk
    1/4 cup oil or 60-80g vegan margarine
    2 tbsp flour
    1/4- 1/2 cup marigold nutritional yeast (amount according to taste)
    1 tbsp miso paste
    1 tbsp lemon juice
    salt, pepper, to taste

    Melt margarine or warm oil. Add flour and cook gently for a couple of minutes. Note if any curdling happens use a whisk. Add the milk and stir or whisk. Bring to the boil and boil gently for a couple of minutes. Add the miso, nutritional flakes, lemon, salt and pepper. Adjust the seasoning and add a little water if it is too thick (note it should not be too thick). Add more flakes to add flavour.

    Add the pasta. Serve hot with crusty bread, green salad and tomatoes.

    This dish tends to thicken if you let it cool, so be prepared to add more liquid

    You can sprinkle with nutritional flakes before serving to the table.

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