3/4 cup unsweetened, unflavored and unsweetened almond or cashew milk (or more as needed to thin out)
6 tablespoons of Vegan Parm or nutritional yeast
1 tablespoon of non-dairy butter or spread, preferably palm oil free
1 tablespoon all purpose flour
2-3 teaspoons of Dijon mustard
½ tsp onion powder
¼ teaspoon garlic powder
Salt & freshly ground black pepper, to taste
½ Pound small elbow or similar sized macaroni
1 cup of green peas
Bring a medium sized pot of salted water up to a boil. Lower the heat while you prepare the sauce.
Melt the “butter” in a small saucepan over medium heat. In a small bowl, whisk together the flour and ½ the milk until smooth. Whisk in the remaining milk and then add that to the bubbling hot butter. Next whisk in the Parm or the nutritional yeast, the mustard, onion and garlic powder, salt and pepper. Reduce the heat to low. Whisk frequently until the sauce thickens up, into a smooth creamy emulsion, about 5 minutes.
Cook your pasta until al dente. Just before you drain the pasta, add the peas. Cook those for a minute or two. We want the peas to be hot but till firm. Before you drain your pasta reserve one cup of cooking water and set aside. After draining (do not rinse) immediately return the macaroni to the pot. Fold the hot sauce into the pasta. If the pasta seems too dry, add in some of the reserved cooking water, a little at a time. Season to taste with salt and pepper and serve hot with a sprinkle of Vegan Parm. (Refer to our Vegan Parm recipe)
Recipe may be doubled.