Ingredients:
- 3 tbsp. nutritional yeast
- 1/2 - 3/4 cup almond milk (or your choice of vegan milk)
- 1/2 cup Daiya cheddar style shreds
- 2 cups pasta (your choice, preferably whole grain, brown rice, or quinoa pasta)
- fresh ground pepper, to taste
Directions:
1. Cook pasta according to package and strain.
2. Meanwhile, in a saucepan, add almond milk (or other vegan milk) and bring to a soft boil. Add Daiya shredded cheddar "cheese" and nutritional yeast and stir until the mixture melts. Reduce to medium heat if it begins to boil rapidly, to avoid burning.
3. Add pasta to liquid mixture. Stir constantly so that the liquid covers the pasta and so that it does not burn at the bottom. After a few minutes, the mixture will thicken.
4. Remove from heat and sprinkle with fresh ground pepper and nutritional yeast to taste.
Voila!
