Ingredients

• Ingredients Scale 1x2x3x 8 oz. favorite pasta (I used quinoa pasta) 1 1/4 cups unsweetened plain almond milk (at room temperature) 2 tablespoons olive oil 3 tablespoons flour (spelt, rice, tapioca or all-purpose) 1/4 – 1/2 cup nutritional yeast flakes 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon chipotle powder mineral salt & pepper, to taste

Preparation

• Instructions Pasta: Cook your pasta according to package. Drain and place back in pot, set aside. Vegan Cheese Sauce: In a small/medium saucepan, heat oil over medium heat, add flour and whisk to incorporate. Continue whisking and cook for 2 minutes, mixture will be bubbly. Add milk slowly, whisking constantly. Add the garlic powder, chili & chipotle powder and salt. Turn heat to low and cook until sauce thickens, about 8 minutes, stirring frequently. Remove from heat. Stir in nutritional yeast. Stir until everything is incorporated and smooth again. Taste for flavor. Assemble: Add sauce and pasta together, tossing well, add more milk as needed and serve right away. Serves 3 Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.