Quick, Flavorful Plant-Based Mac and Cheese Sauce from Scratch

Ingredients

4 tbsps Olive oil

5-7 cloves Fresh sliced garlic 

1/2-1 cup Mushrooms (optional)

2tsp Paprika 

2.5 tbsp Nutritional yeast

2 tbsp Flour 

Salt to taste 

Juice from 1/2 lemon

1.5-2 cups unsweetened nut milk of choice 

2-4 tbsps of pasta water 

2 servings of a pasta noodle of your choice (I recommend shells or elbows, or any other small pasta with a dip that holds the sauce well)

Instructions

Starting with a roux, add olive oil, garlic, and mushroom into a pan. Simmer on medium low until lightly browned.

Add flour and seasonings and mix until a smooth paste

Add lemon juice and mix until incorporated

Slowly add milk, mixing so that it fully incorporates before adding more until it is about the thickness you prefer.

Taste and salt to your preference 

Let rest while on low or off the heat. Stir occasionally to keep smooth.

When you boil your pasta, be sure to salt your pasta water. This is important for when you use your pasta water later in your sauce.

Add in al dente pasta (boiled about 9 mins for most box pastas) and some pasta water and stir quickly and fold pasta in

I paired this with air-fried and lightly salted broccoli and sweet corn. This added a crunchy texture and smoky flavors with pops of complementing sweetness